Ingredients
– ½ cup unsalted butter, room temperature
– Zest from 1 large lemon
– 1 cup sugar (set aside 1 tablespoon for sprinkling)
– 1 egg, room temperature
– 1 teaspoon vanilla
– 2 cups all-purpose flour (set aside ¼ cup to toss with blueberries)
– 2 teaspoons baking powder
– 1 teaspoon kosher salt (can use 1.25 teaspoons if preferred)
– 2 cups fresh blueberries, picked over
– ½ cup buttermilk (can be homemade by mixing 2 teaspoons vinegar or lemon juice with milk to the ½-cup line and letting it stand for five minutes)
Instructions
1-Preheat oven to 350ºF. Cream the butter with lemon zest and 1 cup minus 1 tablespoon of sugar until light and fluffy using a mixer.
2-Add the egg and vanilla, beating until combined. Toss the blueberries with ¼ cup flour.
3-Whisk the remaining flour, baking powder, and salt together. Add half the flour mixture to the batter and stir to incorporate, then stir in all the buttermilk.
4-Add the remaining flour and stir until absorbed. Fold in the blueberries, leaving excess flour behind.
5-Grease or line an 8- or 9-inch square baking pan. Spread the batter evenly in the pan and sprinkle with the remaining tablespoon of sugar.
6-Bake for 35 to 45 minutes. A 9-inch pan usually takes about 35 minutes, while an 8-inch pan may need 40 to 45 minutes. Check for doneness with a toothpick, and add additional baking time if needed, up to 50 minutes. Let cool for at least 15 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Prepare the batter ahead and refrigerate; bring to room temperature for 30 minutes before baking to ensure proper baking time.
📏 Adjust baking times depending on pan size; smaller pans may require longer baking.
❄️ Frozen berries can be used straight from the freezer, and the cake freezes well for up to 3 months when wrapped airtight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg