Perfect in late July!
Flour AP, 240 g
baking powder, 1 t
baking soda, 1 t
Salt, 1/2 t
Butter, 8 T, softened
270 g sugar
zest of 1 lemon
eggs, 2 (room temp)
1 t vanilla extract
Buttermilk (well-shaken), 1 c / 226 g
2 c blueberries (10-11 oz)
Take out butter, eggs, and buttermilk to come to room temp
Preheat oven to 400 degrees, conventional or convection; position rack in middle of oven
Prepare baking pan: 9×13 pan lined with parchment paper, hanging over sides of pan (to create handles). (Spray or butter parchment?)
In medium bowl, whisk together flour, baking powder, baking soda and salt.
Break eggs into small bowl.
Measure out/weigh buttermilk
Measure sugar into mixing bowl. Zest lemon into sugar and mix with fingers to release oils of lemon. Add cubed butter and mix about 2 mins at medium high speed until pale and fluffy.
Add egg and vanilla and beat well.
At low speed, mix in flour in 3 batches alternating with buttermilk, beginning and ending with flour, mixing until just combined.
Empty contents into prepared baking pan, smoothing out with spatula. Sprinkle on blueberries on top. Sprinkle on an additional 3T sugar on top.
Bake about 30-35 minutes until golden, and toothpick comes out clean.
Let cool 10 minutes, then remove cake from pan and place on rack to cool.
Very delicious still warm, perhaps with some whipped cream or vanilla ice cream!
Raspberry buttermilk cake: Substitute 2 c raspberries (10 oz) for blueberries; omit lemon zest, perhaps adding 1/4 t almond extract with vanilla.