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