Prep Time
15 Mins
Bake Time
50 Mins
Yield: 12 pieces

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews

iamjenny's Review

September 25, 2014
Great recipe, will make it again!

jdpone's Review

September 07, 2014

cookiebaker's Review

July 05, 2013
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.