Discover and save creative ideas
    Visit site
    • Brittney Summerville

      Blueberry Breakfast Casserole: Buttermilk-Blueberry Breakfast Cake Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the s...

    • Melanie Foster

      Blueberry Cake. Tasted like a giant blueberry muffin! Definitely. I used frozen blueberries and had to keep it in the oven for a little less than 50 minutes, though I did make the batter the night before, popped it in the fridge and then put it in the oven in the morning. Yum!

    • Marissa Collins Chuman

      Blueberry Breakfast Cake. Tasted like a giant blueberry muffin! used frozen blueberries and had to keep it in the oven for a little less than 50 minutes, though I did make the batter the night before, popped it in the fridge and then put it in the oven in the morning. Yum!

    • Claudette Vane

      Thanks for pinning Nancy a must do for Christmas morning. Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk

    • Jennifer Nalbone Jinete

      Blueberry breakfast cake ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup + 1 T. sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

    Related Pins

    Recipe For Lemon Blueberry Muffin Bread - This sweet breakfast bread tastes just like a giant blueberry muffin.

    Almond Butter and Banana Open Sandwich | 23 Healthy And Easy Breakfasts Your Kids Will Love

    21 Ideas For Energy-Boosting Breakfast Toasts To begin the day healthier and ready to work out

    Blueberry Breakfast Cake. Tasted like a giant blueberry muffin! Definitely. I used frozen blueberries and had to keep it in the oven for a little less than 50 minutes, though I did make the batter the night before, popped it in the fridge and then put i.

    You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made...

    Yes. Hell yes. Next time I have fresh blueberries and get invited to brunch, this is what I'll bring.