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- Step 1: Prep & Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
- Step 2: Coat the Blueberries: In a small bowl, toss the fresh blueberries with ¼ cup of flour until they are coated. This helps prevent them from sinking to the bottom of the cake. Set aside.
- Step 3: Cream Butter & Sugar: In a large mixing bowl or a stand mixer, cream together the softened butter, 1 cup of sugar, and lemon zest for 3-5 minutes, until the mixture is fluffy and light in color.
- Step 4: Add Egg & Vanilla: Beat in the egg until fully incorporated, then stir in the vanilla extract.
- Step 5: Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
- Step 6: Combine Wet & Dry: Alternating between the flour mixture and buttermilk, add both to the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Step 7: Fold in Blueberries: Gently fold the floured blueberries into the batter. Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the top with the remaining 1 tablespoon of sugar for a subtle crunch.
- Step 8: Bake: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Cool & Serve: Transfer the cake to a wire rack and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature.
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