Description
A blueberry breakfast cake, reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and crisp lemon with a crunch of turbinado sugar. inspired by Alexandra’s Kitchen
Ingredients
Scale
- ½ cup unsalted butter at room temperature
- 2 teaspoons lemon zest
- 1 cup sugar
- 1 egg at room temperature
- 1 teaspoon good-quality vanilla extract
- 1 and ¾ cup plus ¼ cup all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- 1 Tablespoon turbinado sugar, for sprinkling on top (or use regular sugar)
Instructions
- Preheat oven to 350 degrees (F), and prepare a 9×9 square pan with cooking spray. Set aside.
- In a large bowl, beat butter, sugar and lemon zest together until light and fluffy.
- Add the egg and vanilla. Beat on medium speed until completely combined.
- In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt.
- Toss remaining ¼ cup flour with blueberries, and set aside.
- Add and a third of the flour to the butter and sugar mixture. Beat until just moistened.
- Add half the buttermilk, and beat until just combined.
- Add half of remaining flour, followed by remaining buttermilk, and then the remaining flour, beating until just combined after each addition.
- Carefully fold in blueberries, taking care not to smash them.
- Spread the batter into the prepared pan. Sprinkle with turbinado sugar.
- Bake for 35 to 45 minutes or until a cake-tester comes out clean.
- Allow to cool 15 minutes before serving.
- Category: Baking, Cake, Breakfast