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.
Servings: 9 servings
Ingredients
- 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
Instructions
- 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.