BLUEBERRY BREAKFAST COFFEE CAKE

This is a marvelous little breakfast cake

made with fresh blueberries, buttermilk and lemon zest!

It's the lemon zest that makes it so delightful

and

the buttermilk which makes it moist and a very tender cake. 

I love trying new recipes that I find are real "keepers"

which I file away in a special  holiday notebook.

If you love hosting a special brunch from time to time,

then y'all are really going to love this recipe!

BLUEBERRY BREAKFAST COFFEE CAKE

½ cup butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

3/4 cup sugar + 1 T. sugar for sprinkling

1 egg

1 t. vanilla

2 cups flour

2 t. baking powder

1 t. salt

2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

 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.

 Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

 Grease a 9-­inch square baking dish with non­stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes.

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