Blueberry Breakfast Cake

Love having cake for Breakfast.A perfect breakfast cake to have with a cup of morning coffee or tea.This cake is loaded with  Blueberries which is my Favorite fruit packed with powerful Antioxidants.Buttermilk is used in this recipe which keeps the cake nice and super moist.The Lemon Zest adds a nice Flavor to this cake.Sugar is sprinkled on top to give a nice crunch to the cake.

recipe source:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Thank you Alexandra for this recipe.

Ingredients

½ cup unsalted butter at room temperature
zest from 1 large lemon
3/4 cup + 2 tbsp sugar
1 Large egg at room temperature
1 tsp vanilla
2 cups flour(set aside 1/4 cup of this to toss with the blueberries to keep the blueberries from sinking to the bottom of the pan)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tbsp sugar for sprinkling on top

To Make buttermilk add 1 tbsp of lemon juice or vinegar to 1 cup of milk.Let stand for 5 mins.use 1/2 cup of the prepared mixture for the recipe.

Preparation:

Preheat the oven to 350ºF. Grease a 9-inch baking pan with butter or cooking spray.(I used a Bundt Pan but you can use any 9 inch pan)

Toss the blueberries with ¼ cup of flour and set aside.Cream butter and sugar until light and fluffy.Add lemon zest,vanilla and egg until combined.

Whisk together the remaining flour, baking powder and salt.Add the flour mixture to the batter little at a time, alternating with the buttermilk starting and ending with flour mixture.

Gently fold in the blueberries.Spread the batter evenly into the pan.

 Sprinkle batter with 1 tbsp of sugar. Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Let cool for at least 15 minutes before serving.