Sunday, July 27, 2014
Blueberry Lemon Coffee Cake
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
zest of one lemon
1 cup sugar
1/2 stick butter, softened
2 tsp vanilla extract
1/2 cup buttermilk (I used 1/2 cup milk + 1 tsp lemon juice)
2 cup of fresh blueberries
Preheat oven to 350 degrees. Grease 8x8 pan (or bundt pan, or bread pan)
I mixed everything by hand, but use a mixer if you're more comfortable with that.
Cream together the butter and sugar until light and fluffy.
Add egg and vanilla, and cream for an additional 2 minutes.
In a separate bowl, whisk together salt, baking powder, lemon zest, and flour. Slowly add this mixture to the butter mixture with mixer on medium to low speed.
Add buttermilk in a steady stream, with mixer still on low. Continue to mix until everything is evenly incorporated (about 3-5 minutes).
Use a spatula to fold in the fresh blueberries and pour batter into prepared pan.
Bake in the oven for about 60 minutes. Remove from oven and let it sit for about 10 minutes before removing the pan.
Recipe adapted from here