Blueberry Breakfast Cake Printer-friendly
1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
Pinch each of salt and cinnamon
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
1 pint fresh blueberries
1. Preheat oven to 375 F. Butter a 7x11" baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.
3. Bake for about 45 minutes. Cool for 5 minutes, unmold, then cool right-side-up.
Per serving: 220 calories, 33g carbs, 3g protein, 55mg cholesterol, and 9g fat.