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Lemon-Blueberry Snack Cake

Prep time 15 mins
Bake time 50 mins
Yield Yield: 12 pieces

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

Nutrition Information

  • calories 223
  • fat 9 g
  • satfat 5 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 1 g
  • cholesterol 52 mg
  • sodium 137 mg

How to Make It

  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.

Also appeared in: All You, June, 2013, Celebrations Special;