INGREDIENTS
1/2
1
2
2
2
1
1
1
2
1/2
3/4
1
In a large bowl, cream the butter, lemon zest and sugar until fluffy. Combine the egg and vanilla and add it to the butter mixture. In a separate mixing bowl, whisk together all but one tablespoon of the flour and all of the baking powder and salt.
2
With the mixer running on low, add 1/3 of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat, ending with the flour mixture. Continue to mix until ingredients are well incorporated.
3
Toss the blueberries with the remaining tablespoon of flour. Turn off the mixer. Fold in the blueberries.
4
Coat an 8-in. x 8-in. square baking dish with cooking spray. Pour the batter into the dish and spread into an even layer. Sprinkle the top of the batter with the turbinado sugar.
5
Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven. Allow the cake to cool for 15 minutes before serving.
Yield
1 slice
calories
200 kcal per serving
fat
8.6 grams
carbohydrates
16 grams
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