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Ingredients
1/2 Cup unsalted butter, room temperature
Zest from 1 large lemon
1 Cup sugar, divided, (set aside 1 tablespoon for sprinkling)
1 Egg, room temperature
2 Teaspoons vanilla
2 Cups all-purpose flour, divided, (set aside 1/4 cup of this to toss with the blueberries)
2 Teaspoons baking powder
1 Teaspoon kosher salt
2 Cups fresh blueberries
1/2 Cup buttermilk
Instructions
Preheat the oven to 350�F. 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.
Add the egg and vanilla and beat until combined.
Toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk and stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
Grease an 8" or 9" square baking pan with butter or coat with non-stick spray. Line the pan with parchment paper on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar and bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
Let cool at least 15 minutes before serving.
09/16/18 * * * * *