Try this Buttermilk-Blueberry Breakfast Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees. Cream butter with the lemon zest and 7/8 cup of sugar until light and fluffy.
2. Add the egg and vanilla, and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9" square baking dish with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining Tbsp. sugar. Bake for 35 min. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool at least 15 min. before serving.
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Serving Size: 1 Serving (2682g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2088 | ||
Calories from Fat: 1233 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137g | 183 % | |
Saturated Fat 85g | 425 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 591.4mg | 182 % | |
Sodium 56143mg | 1936 % | |
Potassium 3451.9mg | 91 % | |
Total Carbohydrate 143g | 42 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 135.4g | ||
Protein 77.2g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2088
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