Blueberry Breakfast Cake

A deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries.

Serves: 8 servings

Ingredients:

½ cup unsalted butter, room temperature
Zest from 1 lemon
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour (divided)
2 teaspoons baking powder
½ teaspoon sea salt
2 cups fresh, ripe blueberries
½ cup buttermilk
1 teaspoon turbinado sugar for sprinkling

Read more at savingdessert.com

 

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