I spotted this recipe when Pam, at For the Love of Cooking, first posted it and knew it’d be something I’d want to share with good friends.
I doubled the original recipe (below) knowing that the kids would want some as well. I used a 13×9 inch pan and cooked at the same temperature as below, for 55 minutes. I was a little nervous doubling it because I wasn’t sure how the extra batter would affect cook time, but it turned out as good, if not better than expected. The top and bottom were just beginning to get dark, but the inside stayed moist and fluffy. I served this with mimosas (to my friends, not my kids!) and loved every minute of my 10 AM buzz!
- 1/2 cup of unsalted butter, softened
- 3/4 cup + 2 Tablespoons white sugar
- Zest of one lemon
- 1 egg, room temperature
- 1 teaspoon of vanilla extract
- 2 cups of flour, minus 2 Tablespoons (for the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup of buttermilk
- 2 cups of fresh blueberries
- 1 Tablespoon white sugar (for the top)
Preheat oven to 350 degrees
- Coat a 8×8 baking dish with cooking spray.
- In a large bowl, cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.
- Add the egg and vanilla and beat until combined.
- In a small bowl, add 2 tablespoons of flour to the blueberries and toss to coat evenly.
- In a medium bowl, 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, then fold in the blueberries gently.
- Spread batter into the pan evenly (it 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.