Blueberry Buttermilk Breakfast Cake


°1⁄2 glass unsalted butter, room temperature

°2 teaspoons. Lemon peel or more – peel from 1 large lemon

°Cup 7⁄8 * + 1 tbsp sugar for spraying

°1 egg, room temperature

°1 teaspoon. Vanilla

°2 cups flour (set aside 1⁄4 cup of this to throw with blueberries)

°2 teaspoons. Baking Powder

°1 teaspoon. Kosher Salt

°2 cups fresh raspberries

°1⁄2 Cup Butter Milk * *

° 7⁄8 cup = 3⁄4 cup + 2 tbsp


Preheat oven to 350oF. Creamy butter with lemon zest and a 7⁄8 cup of sugar until light and fluffy.

Add the eggs and vanilla and whisk until combined. Meanwhile, whisk the blueberries with a 1⁄4 cup of flour, then whisk the remaining flour, baking powder and salt.

Add the flour mixture to the mixture slightly at a time in alternation with the yoghurt. Fold the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with a non-stick spray. Spread the mixture in a frying pan. Sprinkle the mixture with a tablespoon of sugar. Bake for 35 to 45 minutes. Check the toothpick for maturity. If necessary, return the pan to the oven for a few more minutes. (Note: Bread for an additional 10 minutes may be necessary.) Let it cool at least 15 minutes before serving.

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