Everyone liked it! Barb Creer
| 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons finely grated lemon rind 7/8 cup plus 1 tablespoon sugar, divided 1 egg, room temperature 1 teaspoon vanilla extract 2 cups fresh blueberries 2 cups all-purpose flour, divided 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 cup buttermilk 1. Preheat oven to 350F. Grease a 9-inch square baking pan with butter, or coat with nonstick cooking spray. 2. Combine butter, lemon rind and 7/8 cup sugar (1 cup less 2 tablespoons) in a mixing bowl. Beat with an electric mixer at medium-high speed until light and fluffy. Add egg and vanilla; beat until combined. 3. Toss blueberries with 1/4 cup flour. In a separate bowl, whisk together remaining 1 3/4 cup flour, baking powder and salt. 4. Add flour mixture to egg mixture a little at a time, alternating with buttermilk. Fold in blueberries. 5. Spread batter in prepared pan. Sprinkle batter with remaining 1 tablespoon sugar. Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving. Serves 8. Nutritional facts per serving: 330 calories, 12g fat, 55mg cholesterol, 5g protein, 53g carbohydrates, 1g fiber, 400mg sodium http://americanprofile.com/articles/buttermilk-blueberry-breakfast-cake/ |
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