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Buttermilk Blueberry Breakfast Cake
Ingredients
  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more - zest from 1 large lemon
  • ⅞ cup* + 1 tablespoon sugar for sprinkling
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk**
  •  
  • ⅞ cup = ¾ cup + 2 tablespoons
  •  
  • note: To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
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