Try this Blueberry Breakfast Cake recipe, or contribute your own.
Suggest a better description1.) Preheat oven to 350F
2.) Cream butter, lemon zest and sugar until light and fluffy
- Add in beaten egg and vanilla and stir until combined.
3.) In a second bowl, toss the blueberries with 1/4 cup of flour
4.) In a third bowl, sift remaining flour together with baking soda and salt
5.) Add the flour mixture (third bowl) to the wet batter (first bowl) a little at a time, alternating with the buttermilk.
6.) Gently fold in the blueberries until just mixed together - be careful not to turn the cake blue!
Spray two 8" x 8" baking pans with non-stick spray.
Divide batter between pans
Sprinkle batter with coarse sugar
Bake for 35-40 minutes, until it passes toothpick test
Cool completely before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1459g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2825 | ||
Calories from Fat: 938 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.3g | 139 % | |
Saturated Fat 61.9g | 309 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 441.6mg | 136 % | |
Sodium 1059mg | 37 % | |
Potassium 1608.3mg | 42 % | |
Total Carbohydrate 428g | 126 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 404g | ||
Protein 54.7g | 78 % | |
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: 2825
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