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Breakfast cake

kept byAnneWeaver
recipe byfacebook.com
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Ingredients: 

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 (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh, or frozen blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
This 1 tablespoon is for sprinkling on top


 

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