Blueberry breakfast cake made with fresh blueberries and super moist from buttermilk. It's quick and easy!
Author: Lucy Brewer
3cupsblueberriesdivided (2 1/2 plus 1/2)
2 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
3/4cuplight brown sugar
1 1/2teaspoonspure vanilla extract
1teaspoonfreshly grated nutmeg
1/2cuppacked light brown sugar
1/2cupbutter, cut into pieces
2tablespoonsfresh lemon juice
Preheat oven to 350. Butter and lightly flour a 9x13 inch baking dish or metal baking pan. Toss 2 1/2 cups of blueberries with a tablespoon or so of flour.
Set aside another 1/2 cup of blueberries with no flour.
In a small bowl or on a sheet of parchment paper, sift together 2 1/2 cups of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a large bowl, with mixer at low speed, cream 10 tablespoons unsalted butter with 3/4 cup brown sugar and 1/4 cup granulated sugar.
Increase speed to medium-high and beat until creamy, 3-4 minutes, scraping bowl frequently.
Reduce speed to low and add 2 eggs, one at a time, beating a full minute after each addition. Add 1 1/2 teaspoons vanilla, 2 teaspoons lemon zest and 1 teaspoon freshly grated nutmeg.
With mixer on low speed, gradually add flour, alternating with 1 1/4 cup of buttermilk, beginning and ending with flour mixture.
Scrape bowl occasionally with spatula and beat just until batter is smooth. Using spatula, gently fold in the floured blueberries.
Spread batter evenly into prepared 9x13 inch dish. Sprinkle the remaining 1/2 cup of blueberries evenly on top of the batter. If adding streusel topping, sprinkle over batter.
Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack before serving. If adding lemon glaze, drizzle on cake after cooling.
In medium bowl, combine brown sugar, flour and salt. Work in cold butter with fingers just until mixture is crumbly. Refrigerate topping while making cake.
In small bowl, stir together 1 cup confectioner's sugar, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest.
Adapted from Good Housekeeping's Blueberry-Buttermilk Coffee Cake.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.