Lemon-Blueberry Snack Cake
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
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jdpone's Review
N/A
cookiebaker's Review
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.
iamjenny's Review