Components

• 2 cups recent blueberries
• 2 cups all-purpose flour, divided
• 1 cup sugar, plus 1 tablespoon
• 1 massive egg, room temperature
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons lemon zest
• 2 teaspoons baking powder
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon cinnamon, optionally available

How To Make Blueberry Buttermilk Breakfast Cake

• Preheat oven to 350º F and evenly grease a 9×5-inch baking dish with butter or non-stick spray.
• Toss blueberries in 1/4 cup flour till coated, then put aside.
• In a big bowl or mixer, cream collectively butter, sugar and lemon zest for 3-5 minutes, or till fluffy, and lightened in shade.
• Beat in egg, then, as soon as totally included, add in vanilla extract.
• In a separate bowl, whisk collectively remaining flour, baking powder, salt and cinnamon, if utilizing.
• Alternating between the flour combination and the buttermilk, add each to the batter, starting and ending with the dry elements.Alternating between the flour combination and the buttermilk, add each to the batter, starting and ending with the dry elements.
• Fold floured blueberries into the batter, then pour it into greased baking dish. High with 1 tablespoons sugar, then place dish in oven.
• Bake for 40-50 minutes, or till toothpick inserted in middle comes out clear.
• Take away from oven and switch to a wire rack to chill (a minimum of quarter-hour).
• Serve heat or at room temperature and revel in.