I came across this recipe when I was looking for a spring breakfast snack. I didn’t want it to be too dessert like, but still tasty. I think this fits the bill. Plus, I seem to be in this lemon kick. I’ve been adding it to breads, cookies and even pasta dishes. Love it. There is something about a sweet blueberry taste with a tart lemon kick.
The original recipe called for buttermilk, but I used non-fat Greek yogurt instead. I hate buying buttermilk at the store, you use a tiny bit for a recipe and then your left with the rest of the carton. What am I supposed to do with that? So, since Greek yogurt is a staple in my refrigerator, I decided to give it a whirl. It was amazing. One of the most moist cakes I have made in a while. But if you are a buttermilk fan, go ahead and substitute the yogurt for the buttermilk, using the same measurements. Either way you will not be disappointed.
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons lemon zest, about the zest from 1 large lemon
- 7/8 cup sugar (3/4 cup + 2 tablespoons)
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups frozen wild blueberries
- 1/2 non-fat Greek yogurt (I used Fage)
- 1 tablespoon sugar, for sprinkling on top
1. Preheat oven to 350°. Spray a 9×9 inch baking dish with nonstick cooking spray.
2. Using an electric mixer cream butter, lemon zest and 7/8 cup sugar in medium sized bowl until light and fluffy. Add egg and vanilla, beat until thoroughly combined. Set aside.
3. In a separate bowl whisk together flour, baking powder and salt.
4. Place blueberries in a small mixing bowl and toss with remaining 1/4 cup flour.
5. Add the flour mixture to the batter a small amount at at time, alternating with the yogurt. Then fold in the blueberries.
6. In prepared baking dish, spread batter. Sprinkle with remaining tablespoon of sugar. Bake for 35-45 minutes, or until a toothpick inserted into middle comes out clean. Let cool for at least 15 minutes before cutting.
Adapted from: alexandracooks