cup unsalted butter, room temperature teaspoons lemon zest (zest from 1 large lemon) cup white granulated sugar large egg, room temperature teaspoon vanilla extract cups all-purpose flour, divided teaspoons baking powder teaspoon salt cups fresh or frozen blueberries cup buttermilk tablespoon turbinado sugar (aka Sugar in the Raw)
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.
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.
Toss the blueberries with the remaining tablespoon of flour. Turn off the mixer. Fold in the blueberries.
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.
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.
200 kcal per serving
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