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    You are in: Home / Recipes / Buttermilk-Blueberry Breakfast Cake Recipe
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    Buttermilk-Blueberry Breakfast Cake

    Buttermilk-Blueberry Breakfast Cake. Photo by Baby Kato

    1/4 Photos of Buttermilk-Blueberry Breakfast Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    gailanng's Note:

    The buttermilk makes this moist and delicious. From Alexandra's Kitchen blog.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
    2. 2
      Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
    3. 3
      Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
    4. 4
      Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

    Ratings & Reviews:

    • on August 23, 2012


      Gailanng, not just for breakfast. This lovely cake is good anytime. We enjoyed this quick and easy to make treat very much. Lovely flavor, super texture and it rose perfectly. I made a half the recipe for the two of us, simply wonderful. This delicious cake has the right ratio of blueberries. Thanks for sharing another winner that I will make again and again. Did I mention that my dh was in flavor heaven, stated give her 10*'s, its just like the one my mom use to make. High praise indeed. Made for the Fearless Red Dragons - ZWT8 - Great Britain

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    • on August 21, 2012


      Could only be 5 star - easy recipe and fantastic all day eating - not just for brekky !! I used Costco frozen blueberries as it is winter here. Made for ZWT8.

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    • on July 07, 2012


      I too got this from and made it today due to blueberry season. I really enjoyed this! I doubled the recipe and made it in a 13x9 pan and baked it for 45 minutes, until it became light brown. I will definately make it again.

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    Read All Reviews (4)


    Nutritional Facts for Buttermilk-Blueberry Breakfast Cake

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 435.3
    Calories from Fat 152
    Total Fat 16.8 g
    Saturated Fat 10.1 g
    Cholesterol 72.4 mg
    Sodium 448.7 mg
    Total Carbohydrate 65.5 g
    Dietary Fiber 2.3 g
    Sugars 31.1 g
    Protein 6.5 g

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