Blueberry Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, breakfast, brunch
Serves: 12 pieces
Ingredients
  • ½ c. (1 stick) unsalted butter
  • zest from 1 large lemon
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 2 c. all-purpose flour (set aside ¼c. of this to toss with blueberries)
  • 2 t. baking powder
  • 1 t. kosher salt
  • 2½ c. fresh blueberries
  • ½ c. buttermilk
Instructions
  1. Preheat oven to 350 degrees. Using an electric mixer, cream the butter with the lemon zest and 1 c. minus 1 T. of sugar until light and fluffy.
  2. Add the egg and vanilla, beat until combined. Meanwhile, toss the blueberries with ¼ c. flour, then whisk together the remaining flour, baking powder and salt.
  3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
  4. Grease and 8- or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with it over the butter. Spread the batter into the pan evenly. Sprinkle top of the batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check for doneness with a toothpick. Let cool at least 15 minutes prior to serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/blueberry-cake/