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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Course: Breakfast
Ingredients Method

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

Method
 

  1. Heat the oven to 350 degrees.
  2. Beat together the sugar butter and lemon zest in a mixer until light and fluffy.
  3. Mix in the egg and vanilla until smooth.
  4. Stir together the salt, 1 ¾ cups of the flour and baking powder in a bowl.
  5. Alternate mixing in the dry ingredients and the buttermilk until well combined.
  6. Place the blueberries in a bowl, and toss them in the remaining flour.
  7. Fold the coated blueberries into the batter.
  8. Spread the mixture into a well greased 9x9 baking dish, and sprinkle it with sugar on top.
  9. Bake for 40 minutes, or until completely cooked through.