Description
A soft, buttery breakfast cake bursting with fresh blueberries and bright lemon flavor.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350 degrees F. Grease a 9 x 9 inch baking dish.
- In a large mixing bowl, beat the softened butter, lemon zest, lemon juice, and sugar until light and creamy.
- Add the egg and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and stir until a smooth batter forms.
- Toss the blueberries with 2 tablespoons of flour to help prevent sinking.
- Fold the blueberries gently into the batter.
- Spread the batter evenly into the prepared baking dish.
- Bake for 35 to 40 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes before slicing and serving.
Notes
- For extra lemon flavor, sprinkle a little additional lemon zest over the warm cake before serving.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American