Buttermilk Blueberry Cake
Ingredients
-
1 ½
cups
all-purpose flour
-
2
tsp
baking powder
-
½
tsp
salt
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar, divided
-
1
tsp
lemon zest
-
2
large
eggs
-
1
tsp
vanilla extract
-
¾
cup
buttermilk
-
2
cups
fresh blueberries
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, whip together the butter, lemon zest, and most of the sugar until fluffy.
- Mix in the eggs and vanilla extract until combined.
- Add the flour mixture in thirds, alternating with the buttermilk, mixing just until combined.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared pan and sprinkle the reserved sugar on top.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let cool for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
450
Total fat
14g
Total carbohydrates
73g
Total protein
3g
Sodium
190mg
Cholesterol
80mg
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