With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.
This was a delicious treat – it turned out different than what I initially thought it would be – but still amazing. I’m not sure what I expected, but it came out less cakey and more biscuity, if that makes sense? Wasn’t super sweet with the lemon zest and blueberries, but still delicious and super-satisfying. Better yet, it was a precursor to the coming warmer months. An injection of much-needed spring fever.
Start by tossing the blueberries with a little flour. This will keep them suspended in the batter during cooking, instead of just sinking to the bottom.
Next, zest a whole lemon – make sure you get as much zest as possible, this only adds to the rich lemony flavor. Combine this with some sugar and butter and then cream those ingredients together. Also, combine some flour, baking powder and salt in a separate bowl. Start adding this to the creamy-lemony butter sugar mixture a little at a time, alternating with some buttermilk.
Buttermilk is just freaking awesome. It adds a wonderful tang and seems to make whatever it’s added to a little more moist and a little more heavenly. It will take a simple recipe like this and take it to a whole new rich, dimension of flavor. Is it obvious that I’m obsessing, just a wee little bit? It’s true, though. Fo real, dough.
Once the flour mixture and buttermilk are combined, add in the blueberries and pour into a greased baking dish. Sprinkle the top all over with a little more sugar and it’s ready for baking!
Bake for 35-45 minutes – after 35 minutes, I started checking every 4-5 minutes with a toothpick. It should brown nicely, but will be done just as soon as the toothpick comes out clean. This is great for brunch or for out of town guests – a great breakfast item that’s not the usual biscuits or coffee cake. Enjoy – hope everyone is having a great weekend!
- ½ cup unsalted butter, room temperature
- Zest from 1 large lemon – use as much zest as possible!
- 3/4 cup granulated sugar
- 1 egg at room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
** This 1 tablespoon is for sprinkling on top
Preheat oven to 350 F. Toss the blueberries with 1/4 cup of the flour and set aside. Combine butter with lemon zest and sugar until creamy and fluffy. Add the egg and vanilla and beat until combined. Whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the flour-dusted blueberries.
Grease a 9 x 13 baking pan and spread batter into pan. Sprinkle batter with an extra tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick – may need to return to oven for as much as 10 minutes – I kept checking every 4-5 minutes until the cake was just done. couple more minutes. Let cool a little before serving warm.