22 Mar Preshana's Buttermilk Blueberry Breakfast Bake
2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on cake
½ cup buttermilk
½ cup unsalted butter, softened
1 lemon, zested and juiced
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Preheat oven to 180’C and lightly grease a baking dish
Sift together 1 3/4 cups flour, baking powder and salt.
Cream together butter and sugar and lemon zest until fluffy and lightened in color.
Add in egg and vanilla extract and continue to beat
Add dry ingredient and wet ingredients, alternately until you form a batter.
Add a little more buttermilk if the mixture is too stiff
Toss blueberries in remaining 1/4 cup flour until coated, then fold blueberries into batter.
Pour batter into greased baking dish, then top with 1-2 tablespoons sugar.
Place baking dish in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean.
Remove dish from oven and let cool before serving.
Prepared, tried and tested by: Preshana Singh