Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes August 2014

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Recipe Summary test

prep:
15 mins
bake:
50 mins
total:
65 mins
Yield:
Yield: 12 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

223 calories; fat 9g; saturated fat 5g; protein 3g; carbohydrates 33g; fiber 1g; cholesterol 52mg; sodium 137mg.
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