Description
A tender, buttery blueberry cake with bright lemon flavor, perfect for brunch or any day.
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, room temperature
- 1 tsp vanilla
- 2 cups (256 g) all-purpose flour (set aside ¼ cup to toss with blueberries)
- 2 tsp baking powder
- 1 tsp kosher salt (can use 1.25 tsp)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
Instructions
- Preheat the oven to 350ºF (175ºC).
- Cream the butter, lemon zest, and sugar until light and fluffy (about 2–4 minutes).
- Add the egg and vanilla, beat until combined, and scrape the bowl.
- In a small bowl, toss the blueberries with ¼ cup of flour. Set aside.
- Whisk the remaining flour, baking powder, and salt in another bowl.
- Add half of the flour mixture to the batter; stir gently.
- Pour in all of the buttermilk; stir until mostly combined.
- Add the remaining flour mixture and mix just until there are no dry spots.
- Fold in the blueberries gently.
- Grease an 8- or 9-inch square baking pan and add parchment for easy removal.
- Spread the batter evenly in the pan and sprinkle with the reserved sugar.
- Bake for 35–45 minutes or until a toothpick comes out clean.
- Cool for at least 15 minutes before slicing.
Notes
Best enjoyed warm with butter or yogurt. Can be stored at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American