Description
A delicious blueberry lemon cake that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 3 cups all purpose flour
- 12 tbsp unsalted butter, (cold, shredded and divided)
- 1/2 cup maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups fresh blueberries
- 1 1/2 cups buttermilk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
Instructions
- Add dry ingredients to a large bowl. Add the flour, baking powder, baking soda and salt. Whisk to combine.
- Next add 10 tbsp of the shredded cold butter and fresh blueberries. Toss with the flour until well coated.
- In a small bowl add buttermilk, lemon, zest and maple and give it a quick whisk to combine.
- Pour buttermilk mixture into dry ingredients. Using a spatula work slowly to incorporate the dry and wet ingredients. The batter is going to look rough and uneven.
- Transfer batter onto a greased squash baking dish (8×8). Gently press batter to fill in the sides of the baking dish.
- Bake at 425F degrees for 45 minutes. Use the toothpick method to test the inside and make sure it’s cooked through. Tops should be golden brown and slightly crusty.
- Transfer to a cooling rack.
- Meanwhile, melt remaining 2 tbsp of butter, add in honey and a pinch of lemon zest. Stir to combine. Pour on top of the cake and let it rest until cooled before slicing.
Notes
- For best results, use fresh blueberries as they provide the best flavor.
- Ensure your butter is cold for easy mixing and better texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg