Lemon-Blueberry Snack Cake with Lemon-Blueberry is an easy snack cake combines the best of summer into one delicious treat, but since blueberries and lemons are available all year round, you never have to go without this yummy cake!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- ½ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pint blueberries
How To Make
- Step 1
- Preheat oven to 375ºF. Mist an 8-inch square baking pan with cooking spray. Sift flour, baking powder and salt together into a medium bowl.
- Step 2
- In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at a time, scraping down sides of bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
- Step 3
- Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts
Per Serving: 223 calories; fat 9g; saturated fat 5g; protein 3g; carbohydrates 33g; fiber 1g; cholesterol 52mg; sodium 137mg.
enjoy with Lemon-Blueberry Snack Cake