Buttermilk Blueberry Breakfast Bake
This blueberry breakfast bake makes a change from the more commonplace pancakes, muffins or bowls of cereal you might have more often. It’s an easy recipe to make, boasts incredible lemon and vanilla flavors, and you can make it ahead if you want.
Ingredients
- 1 Lemon zested
- 2 C. Flour divided
- 1 Large egg
- 2 C. Fresh blueberries
- 2 tsp. Baking powder
- 1 C. Sugar + additional for garnish
- 1 tsp. Vanilla extract
- ½ C. Buttermilk
- 1 tsp. Salt
- ½ C. Butter softened
Instructions
- Heat the oven to 350 degrees.
- Beat together the sugar butter and lemon zest in a mixer until light and fluffy.
- Mix in the egg and vanilla until smooth.
- Stir together the salt, 1 ¾ cups of the flour and baking powder in a bowl.
- Alternate mixing in the dry ingredients and the buttermilk until well combined.
- Place the blueberries in a bowl, and toss them in the remaining flour.
- Fold the coated blueberries into the batter.
- Spread the mixture into a well greased 9x9 baking dish, and sprinkle it with sugar on top.
- Bake for 40 minutes, or until completely cooked through.