Lemon Blueberry Muffin Cake Recipe
You'll love this easy cake of lemon, blueberries and muffins. It sounds like a heavenly combination for a delicious breakfast
Servings: 9
Calories: 330kcal
Equipment
- Mixing Bowl
- 9 x 9 inch pan
Ingredients
- ½ cup unsalted butter room temp
- 1 lemon zested
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1 cup buttermilk
- 1 Tablespoon sugar
Instructions
- Preheat oven to 350 degrees
- Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries
- Spray a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 34-45 minutes. Check with a toothpick to see if done.
Nutrition
Calories: 330kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 390mg | Potassium: 119mg | Fiber: 2g | Sugar: 29g | Vitamin A: 406IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg