Description
A delicious blueberry lemon cake that’s perfect for dessert.
Ingredients
Scale
- 1 cup butter (room temperature)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup buttermilk
- 2 cups blueberries
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, add the room temperature butter and sugar. Using the paddle attachment, beat until light and fluffy, or about 3 minutes.
- Slowly add the egg, lemon zest, and vanilla and mix on low speed until smooth. Stop the mixer and add the flour, baking powder, and salt, then mix on low speed just until almost combined.
- Add the buttermilk and continue mixing on low until well mixed. Finally, use a rubber spatula to carefully fold in the fresh blueberries by hand.
- Transfer the batter to a buttered 9″ x 9″ baking dish, using an offset spatula to spread evenly. Sprinkle about 2 tablespoons of coarse sugar over the cake batter just before baking.
- Bake in a preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let cool completely on a cooling rack before slicing. Enjoy!
Notes
- For a more intense lemon flavor, increase lemon zest.
- Make sure the butter is at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg