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
How to Make It
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.
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.
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.
The cake is very moist and the lemon flavor really comes through. I had about 2 pints of blueberries, so I added some blueberries in the middle of the cake with a few toasted pine nuts. I thought the pine nuts would offer a little textural contrast. On top of the berries that topped the batter, I added a sweet buttery crunch top. I also baked the snack cake in a 12"L x 4"W x 3"H metal loaf pan, for ease of service. I didn't have buttermilk, so I used whole milk and a few tablespoons of buttermilk powder.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.