Ingredients
Cake Batter
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour (set aside ¼ cup for tossing blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (1.25 teaspoons preferred)
- 2 cups fresh blueberries, picked over
- ½ cup buttermilk
Instructions
- Preheat and Cream the Butter Mixture: Preheat your oven to 350ºF (175ºC). Using a stand mixer or hand-held mixer, cream together the room-temperature butter, lemon zest, and 1 cup minus 1 tablespoon of sugar until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air resulting in a tender cake.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. While mixing, toss the fresh blueberries with the reserved ¼ cup of flour to prevent them from sinking in the batter. Whisk together the remaining flour, baking powder, and salt in a separate bowl.
- Combine Dry and Wet Ingredients: Add half of the flour mixture to the creamed butter mixture and gently stir with a spatula just until incorporated. Pour in all the buttermilk and stir to combine. Add the remaining flour mixture and stir until the flour is absorbed and the batter is smooth, being careful not to overmix.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, leaving any excess flour behind to maintain the right texture.
- Prepare Baking Pan: Grease an 8- or 9-inch square baking pan with butter or non-stick cooking spray. If you have parchment paper, line the pan on top of the butter to ensure easy removal and prevent sticking.
- Fill and Sprinkle: Spread the batter evenly into the prepared pan. Sprinkle the remaining tablespoon of sugar over the top of the batter to create a slight crunchy crust when baked.
- Bake the Cake: Bake in the preheated oven for 35 to 45 minutes. A 9-inch pan will bake closer to 35 minutes, while an 8-inch pan typically takes 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. If not done, continue baking, checking every few minutes, up to 50 minutes if necessary.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. This helps the cake set and makes it easier to cut.
Notes
- Room temperature ingredients ensure better mixing and a lighter texture.
- Tossing blueberries in flour helps keep them evenly distributed and prevents sinking to the bottom.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup milk. Let it sit for 5 minutes before using.
- Using an 8-inch pan gives thicker cake slices; a 9-inch pan produces a thinner cake with shorter baking time.
- Check the cake early to prevent overbaking but be patient if baking time approaches 50 minutes, especially with smaller pans.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
