Ingredients
Units Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 8 tablespoons unsalted butter (room temperature)
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs (room temperature)
- 1/2 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pint blueberries
Instructions
- Preheat oven to 375°F. Spray an 8 inch square baking pan with non-stick cooking spray.
- In a medium bowl, sift flour, baking powder and salt together.
- Using an electric mixer, beat butter, sugar and zest on medium-high speed until light, about 4 minutes. Add eggs, one at a time, beating after each addition. Scrape down bowl as needed.
- Alternately add flour mixture and buttermilk. Stir in a third of flour mixture into butter mixture. Add in half of buttermilk mixture. Repeat, ending with flour mixture. Add in vanilla extract and lemon juice. Stir just until fully combined.
- Spread batter into pan and sprinkle with blueberries pressing half of the berries down slightly into the cake with the tip of your finger. Bake for about 45-50 minutes or until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert