Buns in My Oven · by Karly Campbell★ 5.0 (1)
Buttermilk Blueberry Breakfast Cake
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 9%
CARBS 50G74% OF CAL
2G FIBER0G ADDED0G INTRINSIC21G OTHER28G TOTAL SUGAR
FAT 6G21% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, crumbly cake baked in one pan with fresh blueberries and topped with lemon glaze. A simple breakfast or brunch cake that tastes like elevated muffins.
mainamericanbaked goodeggs🥧 baking dish🥣 mixer🔥 ovenvegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup butter (room temperature)
- 2 teaspoon lemon zest
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon sugar (for sprinkling)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 9%
CARBS 50G74% OF CAL
2G FIBER0G ADDED0G INTRINSIC21G OTHER28G TOTAL SUGAR
FAT 6G21% OF CAL
4G SAT3G 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
- 10m
- Cook
- 30m
- Sodium
- 261mg
- Total sugar
- 28g
- Added sugar
- ≥17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.