Search This Blog


Monday, May 31, 2021


 I have a number of different blueberry recipes on this blog, and they're all yummy in their own right.  This one ranks near the top due to the intense blueberry flavor, and how quickly you can pull it all together. 


½ cup (8 Tbsp) room temperature unsalted butter
zest from 1 large lemon
*1 cup sugar (set aside 1 Tbsp. for sprinkling)
1 egg, room temp
1 tsp. vanilla
2 cups flour (set aside ¼ cup to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk


Preheat oven to 350 degrees.  Using a stand mixer or hand-held mixer, cream the butter with the lemon zest along with the 1 cup (minus the 1 Tbsp. of sugar) until light and fluffy. 

Add the egg and vanuilla and beat until combined.  Meanwhile, toss the blueberries with ¼ cup flour, then whisk together the remaining flour, baking powder and salt.  

Add half 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). 

Spray a 8 or 9 inch square baking pan with non-stick spray.  Cut a parchment paper sling and press down into the sprayed pan.  Spread the batter into the pan.  Sprinkle the batter with the remaining sugar.  Bake for 35-45 minutes.  A 9-inch pan should be done closer to 35 minutes, an 8-inch pan usually needs 40-45 minutes.  Check with a toothpick for doneness.   Let cool for at least 15 minutes before serving.

*NOTE:  I had decorative sugar crystals in my pantry, so I opted to use those on the top of my cake versus the granulated sugar.  Also living in high altitude I always use King Arthur's Hungarian flour in my baking.....this recipe as is, works adjustments needed.


recipe c/o:

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.