A simple, moist, and delicious blueberry cake with a hint of lemon. This cake is light and tender with fresh blueberries bursting with flavor. You’ll want to have more than one piece. Enjoy!
1/2 C. unsalted butter, room temperature
zest from 1 large lemon
3/4 C. + 2 Tbsp. sugar
1 egg, room temperature
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1 C. buttermilk
1 Tbsp. sugar for sprinkling on top
Preheat oven to 350 degrees. Cream butter with lemon zest and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-in square pan with non-stick cooking spray. Spread batter into pan. Sprinkle batter with 1 tablespoon sugar. Bake 35-45 minutes. Let cool for 15 minutes before serving.
Serves 6-8