Prep Time
15 Mins
Bake Time
50 Mins
Yield
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

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

jdpone's Review

iamjenny
September 07, 2014
N/A

cookiebaker's Review

cookiebaker
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.