Berry Lemon Breakfast Cake
This breakfast cake is perfect to start your day off with, your choice of berry and can be made the night before.
- 1/2 cup butter unsalted, room temperature
- zest from 1 large lemon
- 3/4 cup + 3 Tbsp of white sugar 1 Tbsp reserved to sprinkle on top
- 1 egg
- 1 tsp vanilla
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour
- 1/2 cup buttermilk
- 2-3 cups chopped strawberries, or whole blueberries, blackberries or raspberries
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Preheat oven to 350º. Cream butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the berries 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 berries.
Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes until done, check with toothpick. Let cool at least 10 minutes before serving.