Ingredients
Scale
- ½ cup (8 tbsp | 4 oz | 113 g) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup buttermilk
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tbsp granulated sugar (for topping)
- ½ tsp cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, cream together butter, sugar, and lemon zest until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Toss blueberries with 1/3 cup of the flour mixture to prevent sinking.
- Gradually add the flour mixture and buttermilk to the wet ingredients, alternating and mixing until just combined.
- Gently fold in the coated blueberries.
- Spread the batter evenly into the prepared pan. Mix 2 tbsp sugar with ½ tsp cinnamon and sprinkle on top.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before serving.
Notes
- For a dairy-free option, use plant-based milk with lemon juice.
- Substitute blueberries with raspberries, strawberries, or mixed berries.
- Store at room temperature for 2-3 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 176 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg