Oh Sweet Basil · by Carrian Cheney★ 3.4 (29)
Buttermilk Blueberry Breakfast Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 11%
CARBS 47G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER25G TOTAL SUGAR
FAT 14G38% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy cake with blueberries and buttermilk, tasting like blueberry pancakes in cake form. Light, lemony, and perfect for breakfast or dessert.
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View the full recipe on Oh Sweet Basil →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 Cups Sugar (minus 2 tablespoons)
- 2 Zested Lemons
- 1/2 Cup Unsalted Butter
- 1/2 Cup Vegetable Oil
- 2 Large Eggs (whisked)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 4 Cups All Purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 2 ¼ Cups Blueberries (fresh)
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 11%
CARBS 47G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER25G TOTAL SUGAR
FAT 14G38% OF CAL
5G SAT9G 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
- 40m
- Sodium
- 169mg
- Total sugar
- 25g
- Added sugar
- ≥22g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.