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Lemon-Blueberry Snack Cake




Source of Recipe


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Lemon-Blueberry Snack Cake

Myrecipes.com – e-mail
All You - August 2014
Reviews rated this recipe 4.7 of 5 Stars.
Yield: 12 pieces
Prep: 15 Minutes - Bake: 50 Minutes

Ingredients:
1-1/2 cups all-purpose flour
1-1/2 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
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pint blueberries

Preparation:
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.

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.

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.

One serving equals: Calories 223; Fat 9 g (Satfat 5 g); Protein 3 g; Carbohydrate 33 g; Fiber 1 g; Cholesterol 52 mg; Sodium 137 mg