If you love blueberries, are you in for a treat! This blueberry buttermilk cake recipe is awesome, you can serve it for breakfast, dessert after dinner, or any occasion. I like to top it with peaches and whipped cream, or serve with bacon and eggs. Yummy! I hope you will enjoy!
½ cup butter, room temperature
2 tsp. lemon zest
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
1/2 cup buttermilk
1 3/4 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
1/4 cup flour (for tossing blueberries in)
Preheat the oven to 350ºF.
Cream butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour.
Mix flour, baking powder and salt.
Add the flour to the creamed butter mixture, a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Grease a 9-inch baking pan with butter. Spread batter into pan.
Sprinkle batter with a sugar.
Bake for 40 to 45 minutes, or until golden brown and toothpick comes out clean.
Kelli Bennett 😊