Buttermilk blueberry breakfast cake

Step 1/ 4

• 50 g sugar
• 25 g unsalted butter (room temperature)
• ¼ lemon
• ¼ tsp vanilla extract
• ¼ egg (room temperature)
• unsalted butter (for greasing)

• oven
• baking pan (10 in.)
• parchment paper
• 2 large bowls
• hand mixer with beaters
• fine grater

Preheat the oven to 180°C/350°F. Grease and line a baking pan with parchment paper. Set aside a few tablespoons of sugar in a separate bowl. Add remaining sugar and butter to a large bowl. Use a hand mixer with beaters to beat until creamy and light. Mix in lemon zest, vanilla extract, and egg. Mix until well combined.

Step 2/ 4

• 80 g blueberries
• 62½ g flour
• ¼ tsp salt
• ½ tsp baking powder

• large bowl
• whisk

Add blueberries to a large bowl, mix with a bit of flour, then set aside. Add salt and baking powder to the remaining flour and mix to combine.

Step 3/ 4

• 30 ml buttermilk

• rubber spatula

Add half the flour mixture to the butter-sugar mixture. Mix until just combined. While mixing, slowly stream in buttermilk. Add remaining flour and mix, then fold in the blueberries with a rubber spatula.

Step 4/ 4

• sugar (for sprinkling)

Transfer batter to the baking pan and smooth out the top. Sprinkle with some sugar, then bake at 180°C/350°F for approx. 40 - 50 min., or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown on top. Remove from the oven and let cool for approx. 15 min. Slice and enjoy!

Enjoy your meal!