Buttermilk Blueberry Breakfast Bake Recipes

Steps:

• Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
• Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
• Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
• Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Combine flour and baking powder in a medium bowl and set aside.
• Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
• Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.