- 1/2 c (1 stick) unsalted butter, at room temperature
- zest from one lemon
- 3/4 c + 3 Tbl granulated sugar, divided
- 1 egg, at room temperature
- 1 tsp vanilla
- 2 c Better Batter All-Purpose Flour, divided
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 c fresh blueberries
- 1/2 c buttermilk (short on buttermilk? Mix together 1/2 c whole milk with 1/2 Tbl white vinegar and let sit 5-10 minutes)
- Cooking spray
Preheat and prepare. Preheat the oven to 350 degrees. Spray a 9×9 square baking dish with cooking spray. Set aside.
Prepare the blueberries. Gently toss 1/4 c flour with the blueberries. Set aside.
Mix the dry ingredients. Whisk together the remaining 1 3/4 c flour, baking powder, and salt. Set aside.
Make the cake batter. In the bowl of a stand mixer or using a large bowl and handheld electric mixer, beat together the butter and 3/4 c + 2 Tbl sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture a little at a time, alternating with the buttermilk. Gently fold in the floured blueberries using a spatula. Spoon the batter into the prepared pan. Sprinkle remaining 1 Tbl sugar on top of the batter.
Bake. Bake for 35-45 minutes, rotating the pan half way through the baking time. After 30 minutes I gently tented by cake with foil so it didn’t over-brown. Use a toothpick inserted in the center to check for doneness – it should come out clean, otherwise stick it back in the over for up to 10 more minutes. Remove from oven and let cool 10 minutes before serving.
Adapted from Alexandra Cooks
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