Ingredients
Scale
- 1 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons (55 grams) unsalted butter, softened
- 2/3 cup (130 grams) plus 1 1/2 tablespoons (20 grams) sugar, divided
- Finely grated zest of half a lemon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (120 ml) well-shaken buttermilk
- 1 cup (140 grams) fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter, 2/3 cup sugar, and lemon zest with an electric mixer until pale and fluffy. Add vanilla and egg; beat until combined.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
- Spoon batter into prepared pan and smooth the top. Scatter blueberries evenly over batter. Sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake for 20–25 minutes, until cake is golden and a tester inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
This cake is best served the day it’s made. Substitute raspberries or other berries for blueberries if desired. For a nutty flavor, try replacing half the flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 40