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tasty tuesday: blueberry breakfast cake

February 14, 2012

i’m not crazy about blueberries, BUT if it’s a coffee cake, pie, muffin, or anything of that sort… i’ll need to have a bite! a couple of years ago i used to always make blueberry pies, but it’s been way too long since i’ve experimented with this purple little fruit. soooo, this weekend i thought i had the perfect excuse to make a blueberry breakfast cake [for my guests, that is] and it turned out to be deeeelish!

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ingredients:

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk [i used heavy cream as i’m not a big fan of buttermilk]

* 7/8 cup = 3/4 cup + 2 tablespoons
** this 1 tablespoon is for sprinkling on top

how to prepare:

preheat the oven to 350ºF.

cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

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.

add the flour mixture to the batter a little at a time, alternating with the buttermilk. fold in the blueberries.

grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. spread batter into pan. sprinkle batter with remaining tablespoon of sugar. bake for 35 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 minutes more might be necessary.) let cool at least 15 minutes before serving.

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