Lemon-Blueberry Snack Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
pinch of salt |
8 tablespoons (1 stick) unsalted butter, at room temperature |
1 cup sugar |
1 tablespoon lemon zest |
2 large eggs, at room temperature |
1/2 cup buttermilk, at room temperature |
1 teaspoon vanilla extract |
1 tablespoon lemon juice |
1 pint blueberries |
Directions:
1. Preheat oven to 375ºF. Mist an 8-inch square baking pan with cooking spray. Sift flour, baking powder and salt together into a medium bowl.
2. In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at a time, scraping down sides of bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
3. Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.
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