This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable 🙂 Breakfast Ideas, Breakfast Appetizer, Breakfast, Breakfast Side Dish, Breakfast Dessert, Breakfast Recipes
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 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 egg, room temperature 1 tsp. vanilla And so on.
Instructions:
Step number 1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
Step 02, 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.
Next, 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.)
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