You can add what ever berries you like or in any combination. But if you were just to choose one berry, we suggest blueberries because they are so flavorful! You can also bake this in an 8"x8" pan. It will just be a bit taller and take another 5-10 minutes to bake. Makes a 9"x9" Cake
Total Time1 hourhr
Servings: 9servings
Calories: 302kcal
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Ingredients
½cupunsalted butter(113g or 1 stick) , at room temperature
2cupsfresh blueberries (12 ounces or 340g) (or other fresh berries of choice)
½cupbuttermilk(120ml) *see note below for homemade
Powdered sugar for sprinkling
Whipped topping or whipped cream(optional)
Extra berries for topping(optional)
Instructions
Preheat the oven to 375º F. Grease 9x9 inch square baking pan.
In large bowl, cream butter, lemon zest, lemon juice and sugar until light and fluffy. Add the egg and vanilla, beat until combined.
In separate bowl sift together or whisk: flour for breakfast cake, baking powder and salt.
Add the dry flour mixture and the buttermilk to the wet egg batter, mixing until just combined, don’t overmix. Fold in the berries.Spread batter into pan.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake, sprinkle with powdered sugar and dollop with whipped topping and/or more berries!
Notes
Note 1: To quickly make a homemade buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice (or in the case of this recipe - 1/2 cup milk-1/2 tablespoon lemon juice). Stir to combine and allow to sit at room temperature for 5-10 minutes. Use as directed for buttermilk in the recipe.