2 teaspoons lemon zest or more – zest from 1 large Lemon
7/8 cup sugar (3/4 cup + 2 Tbsp.)
1 egg, room temperature
1 teaspoon vanilla
2 cups flour (¼ cup flour to toss with the blueberries)
2 teaspoon baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
Preheat
oven to 350 degrees. Cream butter with lemon zest and sugar until light and
fluffy.
Add
egg and vanilla and beat until combined.
Toss
the blueberries with 1/4 cup flour. In a separate bowl whisk together the
remaining 1-3/4 cups flour, baking powder and salt.
Add
the flour mixture to the batter a little at a time, alternating with the
buttermilk. Fold in the blueberries.
Grease
a 9-inch square baking pan (or something similar) with butter or coat with
non-stick spray. Spread batter into
pan. Sprinkle batter with 1 Tablespoon sugar.
Bake
for 35 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.)
Let
cool at least 15 minutes before serving.
***When
doubled use 9 x 13 pan.***
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