Food Story: breakfast cake recipes

Buttermilk-Blueberry Breakfast Cake

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Buttermilk-Blueberry Breakfast Cake</h2>
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<b>Ingredients</b><br />
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½ cup unsalted butter, room temperature<br />
2 tsp. lemon zest or more — zest from 1 large lemon<br />
7/8 cup* + 1 tablespoon sugar**<br />
1 egg, room temperature<br />
1 tsp. vanilla<br />
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)<br />
2 tsp. baking powder<br />
1 tsp. kosher salt<br />
2 cups fresh blueberries<br />
½ cup buttermilk***<br />
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* 7/8 cup = 3/4 cup + 2 tablespoons<br />
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** This 1 tablespoon is for sprinkling on top<br />
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*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.<br />
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For full recipe please visit: <a href="http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/" target="_blank">alexandracooks</a><br />
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Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 larg...

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