Blueberry Buttermilk Breakfast Cake

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable

Ingredients:

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

⅞ cup* + 1 tablespoon sugar for sprinkling

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside ¼ cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

* ⅞ cup = ¾ cup + 2 tablespoons

FUNNEL CAKE BITES RECIPE

To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

INSTRUCTIONS:

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