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1/2 cup unsalted butter softened :
zest from one lemon
1/2 cup sugar
1 teaspoon vanilla
2 cups flour divided
1 teaspoon salt
2 teaspoons baking powder
2 cups fresh blueberries
1/2 cup buttermilk :
1 tablespoon coarse sugar for topping
- Preheat your oven to 350 degrees. Grease an 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together the flour, salt and baking powder. Toss the blueberries in 1/4 cup flour.
- Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let cook for 15 minutes before serving.