This recipe is all the rage on Pinterest. I made a few slight changes - a little more sugar and a little more buttermilk. It tasted fantastic! It tasted like a big fat blueberry muffin. Marmalade would have been so happy - blueberry muffins were her favorite. We both really enjoyed it! Give it a try Saturday morning - you won't regret it!
Lemon Blueberry Muffin Cake
(Printable Recipe)
1/2 cup unsalted butter, room temperature
zest from 1 large lemon
1 cups sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
3/4 - 1 cup buttermilk
1 Tbsp sugar
Preheat the oven to 350ºF.
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 for doneness.
15 comments:
I have been wanting to try that recipe. Thank you! I will try your version as it has been tried and tested. Love your recipes so I trust that your's is yummiest!
Can you use frozen fresh blueberries? Thanks!
Looks delish! I thought of you in all my excitement while at The Walmart today....I went to grab a few jars of Biscoff spread, when I laid my eyes upon new Crunchy Biscoff spread! Pieces of Biscoff cookies throughout! Oh the baking ideas are endless..... Have you tried it yet????
So good. I made this last week and also increased the sugar and buttermilk. So easy too!
Just pinned this. Can't wait for fresh blueberries.
Just pinned this ..Come on fresh Blueberries!!
Chrissy - I haven't seen crunchy biscoff spread yet. Thanks for the heads up. I am on a mission to find it today!
My Putter likes biscuit tops.
I know you miss Marm.
Looks good.
A little more sugar and a little more buttermilk is never bad. Looks delicious. Better than the mix I toss together in a moment of weakness.
I made this for a family Christmas Eve brunch (almost identical to your recipe) and it was a HUGE hit. I used frozen blueberries (I think I used about 11 oz. and just let them thaw and drain first) and it turned out great.
i made this recipe just this morning and i am in LOVE! LOL! thanks so much for sharing this fabulous sweetness! :)
Oh, this looks so-o-o good. What a treat it will be this week. Thanks for sharing :-)
WOW, I made this yesterday for my husband's birthday, since he requested a "blueberry muffin cake" - I followed the recipe exactly and it was PERFECT! thanks so much!
Actually, the only change I made was using frozen blueberries I had in my freezer. Still wonderful!
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