Blueberry Breakfast Cake - Bestrecipe005

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• ½ cup unsalted butter, room temperature 
• Zest from 1 lemon (no white pith!)
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour, plus 2 tablespoons
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 cups fresh ripe blueberries, picked over, rinsed and dried
• ½ cup buttermilk
• 1 teaspoon turbinado sugar for sprinkling

1. Preheat oven to 325°F.  
2. Lightly grease and flour an 8-inch springform pan. Set
   aside.
3. Set aside ⅓ cup of blueberries to put on top of batter
   before baking, if desired. In a medium mixing bowl, toss the remaining
   blueberries with 2 tablespoons flour and set aside. Make sure your berries are
   dry. 
4. In a small bowl combine 2 cups of flour, salt, and baking
   powder. 
5. In the bowl of a stand mixer combine the butter, lemon zest
   and ¾ cup of sugar. Beat for several minutes, scraping down the sides as
   needed, until light and fluffy. 
6. Beat in the egg and vanilla just until incorporated.
7. Add ⅓ of the flour mixture to the creamed butter and sugar.
   Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth.
   Repeat adding 1/2 of the remaining flour, then ½ of the remaining buttermilk
   until both are incorporated, repeat one more time. Remove the bowl from the
   mixer. The batter will be very thick. 
8. Gently fold in the floured blueberries and any extra flour
   into the batter using a rubber spatula. Take care not to rupture the
   blueberries. 
9. Scoop the batter into the prepared pan and spread evenly.
   Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse
   sugar. Bake in a 325°F preheated oven for 50-60 minutes or until the top is
   lightly browned and a toothpick inserted in the center comes out almost clean. 
10. Allow the cake to rest for 30-minutes before removing the
    sides of the pan. Serve warm or at room temperature. Refrigerate leftovers for
    longer storage. The warm cake will crumble a little more than a cooled cake but
    it’s absolutely delicious.

This Recipe adapted from >>>> Click Here

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