I made this recipe for friends at a play date, and it was a hit! I substituted 1/2 T vinegar with the rest of 1/2 cup milk for buttermilk, and it worked great! I think lemon zest is the secret ingredient that makes this cake delicious.
Serves 6-8
½ cup unsalted butter, room temperature
Zest from 1 large lemon (about 2 t.)
7/8 cup* + 1 T sugar**
1 egg, room temperature
1 t vanilla
2 cups flour
2 t baking powder
1 t kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
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.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
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