The Recipe Critic · by Alyssa Rivers★ 4.9 (12)
Blueberry Buttermilk Breakfast Cake
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 13%
CARBS 58G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC32G OTHER24G TOTAL SUGAR
FAT 17G37% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery, moist breakfast cake loaded with fresh blueberries and brightened with lemon. Tender crumb with a tender, cake-like texture.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1/2 cup unsalted butter (softened)
- zest from one lemon
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour (divided )
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 1 tablespoon coarse sugar (for topping )
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 13%
CARBS 58G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC32G OTHER24G TOTAL SUGAR
FAT 17G37% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 422mg
- Total sugar
- 24g
- Added sugar
- ≥18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.