1/2 cup of unsalted butter, softened
3/4 cup + 2 tbsp white sugar
Zest of one lemon
1 egg, room temperature
1 teaspoon of vanilla extract
2 cups of flour (divided)
2 tsp baking powder
1 tsp salt
1/2 cup of buttermilk
2 cups of fresh blueberries
1 tbsp white sugar (for the top)
My family could not get enough of this. The lemon zest gives the cake a nice tart flavor. I thought about using a tad less zest next time, but both my son and my husband assured me that the tartness was part of the appeal of this cake. It's super moist and full of flavor. The batter ends up being quite thick, which is great because it keeps your blueberries from settling to the bottom. It's no fun to have all cake on top and all blueberries on the bottom. This thick batter keeps everything distributed nicely.
Preheat the oven to 350 degrees. Coat a 8x8 baking dish with cooking spray. Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth. Add the egg and vanilla and beat until combined.
Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently.
Spread batter into the pan evenly (the batter will be very thick). Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving.