Blackberry Breakfast Cake

April 21, 2014

Last summer I shared a yummy recipe for Raspberry-Lime Buttermilk Breakfast Cake. It’s light and fluffy and just perfect for a laid-back weekend breakfast. I stumbled upon a great sale on blackberries just recently and thought they’d work well, switching out the raspberry/lime for blackberry/lemon to make a blackberry breakfast cake instead. And, oh boy … those plump purple berries did not disappoint. And even though this is a delightful treat intended for a lazy Saturday morning — or a springy

1/2 cup unsalted butter, room temperature
2 tbsp. lemon zest
7/8 cup sugar
1 egg, room temperature
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
2 tsp. lemon juice
2 cups flour (set aside 1/4 cup of this to toss with the berries)
2 tsp. baking powder
1 tsp. kosher salt
3 cups fresh blackberries
1/2 cup buttermilk*

Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or similar size) with butter or coat with non-stick spray, and set aside. Cream butter with lemon zest and 7/8 cup of the sugar until light and...
See the full directions on my site

Nutritions

Calories
2706

Sodium
2560mg
106% DV

Fat
97g
150% DV

Protein
42g
85% DV

Carbs
422g
143% DV

Fiber
35g
140% DV

Baked