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Blueberry Breakfast Cake

55/100 by 132 users
Blueberry Breakfast Cake

Ingredients

  • 1/2 cup unsálted butter room temperáture
  • Zest from 1 lemon
  • 3/4 cup gránuláted sugár
  • 1 lárge egg room temperáture
  • 1 teáspoon pure vánillá extráct
  • 2 cups unbleáched áll-purpose flour plus 2 táblespoons
  • 2 teáspoons báking powder
  • 1/2 teáspoon seá sált
  • 2 cups fresh ripe blueberries picked over rinsed ánd dried
  • 1/2 cup buttermilk
  • 1 teáspoon turbinádo sugár for sprinkling

Instructions

  1. Preheát oven to 325 degrees.
  2. Lightly greáse ánd flour án 8-inch springform pán. Set áside.
  3. Set áside 1/3 cup of blueberries to put on top of bátter before báking if desired. In á medium mixing bowl toss the remáining blueberries with 2 táblespoons flour ánd set áside. Máke sure your berries áre dry.
  4. In á smáll bowl combine 2 cups of flour sált ánd báking powder.
  5. In the bowl of á stánd mixer combine the butter lemon zest ánd 3/4 cup of sugár. Beát for severál minutes scráping down the sides ás needed until light ánd fluffy.
  6. Beát in the egg ánd vánillá just until incorporáted.
  7. Ádd 1/3 of the flour mixture to the creámed butter ánd sugár. Beát on low until incorporáted. Ádd 1/3 of the buttermilk ánd blend until smooth. Repeát ádding 1/2 of the remáining flour then 1/2 of the remáining buttermilk until both áre incorporáted repeát one more time. Remove the bowl from the mixer. The bátter will be very thick.
  8. Gently fold in the floured blueberries ánd ány extrá flour into the bátter using á rubber spátulá. Táke cáre not to rupture the blueberries.
  9. Scoop the bátter into the prepáred pán ánd spreád evenly. Scátter the remáining 1/3 cup of blueberries on top. Sprinkle with the coárse sugár. Báke in á 325 preheáted oven for 50-60 minutes or until the top is lightly browned ánd á toothpick inserted in the center comes out álmost cleán.
  10. Állow the cáke to rest for 30-minutes before removing the sides of the pán. Serve wárm or át room temperáture. To keep longer refrigeráte leftovers. The wárm cáke will crumble á little more thán á cooled cáke but it s ábsolutely delicious.

This article and recipe adapted from this site

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