Simple Way to Make Speedy Buttermilk Blueberry Breakfast Cake

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Award-winning Buttermilk Blueberry Breakfast Cake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Buttermilk Blueberry Breakfast Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buttermilk Blueberry Breakfast Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buttermilk Blueberry Breakfast Cake is 12-16 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Buttermilk Blueberry Breakfast Cake using 10 ingredients and 5 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Buttermilk Blueberry Breakfast Cake:

1. 1/2 cup (8 tablespoons) unsalted butter, room temperature
2. Zest from 1 large lemon
3. 1 cup sugar (set aside 1 tablespoon for sprinkling)
4. 1 egg, room temperature
5. 1 tsp. vanilla
6. 2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
7. 2 tsp. baking powder
8. 1 tsp. kosher salt
9. 2 cups fresh blueberries, picked over
10. 1/2 cup buttermilk, see recipe below

Steps to make to make Buttermilk Blueberry Breakfast Cake

1. How to Make Buttermilk from Scratch: Scale this recipe up as needed. Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
2. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
3. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
4. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
5. Grease an 8- or 9-inch square baking pan with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 m

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