Try this Buttermilk-Blueberry Breakfast Cake recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ 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-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
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Serving Size: 1 Recipe (580g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1061 | ||
Calories from Fat: 851 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.6g | 126 % | |
Saturated Fat 59.3g | 297 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 250.8mg | 77 % | |
Sodium 1396.6mg | 48 % | |
Potassium 508.3mg | 13 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 44.2g | ||
Protein 8.6g | 12 % | |
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: 1061
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