This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable.
Total Time
50min
4.8
5 Ratings
Author: Alexandra's Kitchen
Servings:
12
Ingredients
•
1/2
cup
Unsalted Butter
•
1
Lemon
, zested
•
1
cup
Granulated Sugar
•
1
Tbsp
Granulated Sugar
•
1
Eggland's Best Classic Egg
, room temperature
•
1
Tbsp
Vanilla Extract
•
2
cups
All-Purpose Flour
, divided
•
2
Tbsp
Baking Powder
•
1
tsp
Kosher Salt
•
2
cups
Fresh Blueberries
or Frozen Blueberries
•
1/2
cup
Buttermilk
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Using a stand mixer or hand-held mixer, cream the Unsalted Butter (1/2 cup) with the zest of the Lemon (1) and Granulated Sugar (1 cup) until light and fluffy.
3.
Add the Eggland's Best Classic Egg (1) and Vanilla Extract (1 Tbsp) and beat until combined.
4.
Meanwhile, toss the Fresh Blueberries (2 cups) with 1/4 cup of the All-Purpose Flour (2 cups). In another bowl, whisk together the remaining flour, Baking Powder (2 Tbsp) and Kosher Salt (1 tsp).
5.
Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the Buttermilk (1/2 cup). Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. Leave excess flour from the blueberry bowl behind.
6.
Grease an 8 or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the Granulated Sugar (1 Tbsp).
7.
Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an eight-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
8.
Let cool at least 15 minutes before serving.
Author's Notes
To make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
Nutrition Per Serving
CALORIES
243
FAT
8.5 g
PROTEIN
3.2 g
CARBS
37.8 g
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