This is a perfect cake for those special breakfasts where you want something fail proof and fancy. You can mix any type of berries (fresh or frozen) in the batter. It’s perfect moist and has a lovely sugar crust on top!
- ½ cup butter, room temperature
- zest from 1 large lemon
- 1 cup sugar (plus more for sprinkling on top)
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour (plus 1/4 cup to toss with the blueberries
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries, (you can use frozen but make sure to coat them well in flour to absorb the extra moisture)
- ½ cup buttermilk
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
- Grease an 8- or 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
I have double this when serving for more than 3-4 people. It still turns out great. Just use a 9×13 pan for the doubles recipe.