Raspberry-Lime Buttermilk Breakfast Cake

July 31, 2013

A few weeks ago I stumbled upon a pin on a friend’s Pinterest dessert board. There staring back at me from my computer screen was probably the loveliest of blueberry concoctions I had ever laid eyes upon. I love all berries, especially blueberries, so this berry delight required further investigation, not just a “pin and run.” I clicked-through the pin and landed at Alexandra’s Kitchen. I eagerly read through her recipe for buttermilk-blueberry breakfast cake, which is from a handwritten recipe

1/2 cup unsalted butter, room temperature
2 tbsp. lime zest
7/8 cup sugar
1 egg, room temperature
1 tsp. vanilla
1 tsp. lime 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 raspberries
1/2 cup buttermilk*
large sugar crystals (for sprinkling on top)
*To make homemade buttermilk, put 1-1/2 tsp. of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Allow to stand for five minutes before adding to recipe.

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

Nutritions

Calories
226

Sodium
212mg
8% DV

Fat
8g
12% DV

Protein
3g
6% DV

Carbs
35g
12% DV

Fiber
3g
12% DV

Snack Baked