This blueberry cake is perfect for breakfast or a light dessert. Similar to a shortcake, the crumb is dense and just slightly sweet, and is swimming with fresh, juicy blueberries. Recipe source: Alexandra's Kitchen
Serves: 12 servings
½ cup unsalted butter at room temperature
2 teaspoons lemon zest
1 cup sugar
1 egg at room temperature
1 teaspoon good-quality vanilla extract
1 and ¾ cup plus ¼ cup all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 Tablespoon turbinado sugar, for sprinkling on top (or use regular sugar)
Preheat oven to 350 degrees (F), and prepare a 9x9 square pan with cooking spray. Set aside.
In a large bowl, beat butter, sugar and lemon zest together until light and fluffy.
Add the egg and vanilla. Beat on medium speed until completely combined.
In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt.
Toss remaining ¼ cup flour with blueberries, and set aside.
Add and a third of the flour to the butter and sugar mixture. Beat until just moistened.
Add half the buttermilk, and beat until just combined.
Add half of remaining flour, followed by remaining buttermilk, and then the remaining flour, beating until just combined after each addition.
Carefully fold in blueberries, taking care not to smash them.
Spread the batter into the prepared pan. Sprinkle with turbinado sugar.
Bake for 35 to 45 minutes or until a cake-tester comes out clean.
Allow to cool 15 minutes before serving.
Recipe by Lemon Sugar at http://lemon-sugar.com/2015/03/blueberry-breakfast-cake.html/