Lemon-Blueberry Snack Cake

Recipe Time

Prep: 15 Minutes
Bake: 50 Minutes

Nutritional Information

Calories 223
Fat 9 g
Satfat 5 g
Protein 3 g
Carbohydrate 33 g
Fiber 1 g
Cholesterol 52 mg
Sodium 137 mg

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tablespoon lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pint blueberries

Preparation

1. Preheat oven to 375ºF. Mist an 8-inch square baking pan with cooking spray. Sift flour, baking powder and salt together into a medium bowl.

2. In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at a time, scraping down sides of bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.

3. Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.

Note:

August 2014
Also featured in: Celebrations Special, All You, June 2013;
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