My family devoured this in less than 2.5 seconds. It is simply amazing. We adored every aspect of this cake, and it’s ideal for breakfast! I mean, who doesn’t want cake for breakfast? This cake is buttery, delicious, and full of fresh blueberries, and it’s pretty simple to make.
2 c. all-purpose flour (distributed)
2 cups blueberries, fresh
1 cup sugar, plus a little more for sprinkling on top of the cake
1/2 cup of buttermilk
1 stick unsalted butter, softened 1/2 cup
1 lemon, peeled and zested
1 big room-temperature egg
2 tablespoons powdered baking soda
1 teaspoon extract de Vanille
1 tsp. salt (kosher)
Preheat the oven to 350 degrees Fahrenheit and gently oil a square baking dish with butter or nonstick spray.
1 3/4 cup flour, baking powder, and salt in a medium mixing bowl
Cream together butter, sugar, and lemon zest in a large mixing bowl or mixer for 3-5 minutes, or until frothy and lighter in color.
Continue to beat in the egg and vanilla extract until well combined.
Beginning with the liquid, add the buttermilk and flour mixture in batches until everything is just mixed.
Toss the blueberries in the remaining 1/4 cup flour until evenly coated, then fold them into the batter.
Fill a greased baking dish halfway with batter, then sprinkle with 1-2 teaspoons sugar.
Bake in the oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Take the dish out of the oven and set it aside to cool before serving. Enjoy!