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 🙂 Brunch Ideas For a Crowd, Brunch, Brunch Ideas, Brunch Recipes, Brunch Menu Ideas, Brunch Pary
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 Check below.
Instructions:
First. 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 2, 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.
Step 03, 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.)
