We love blueberries in our family. Blueberry bread, blue berry scones, you name it. This is a great recipe that can be made ahead of time for a brunch or just for a yummy desert with some vanilla ice cream. It will also be one that your friends and family will be asking you the recipe for when they take their first bite!
Ingredients
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (wash first)
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. cinnamon
2 cups fresh blueberries
½ cup buttermilk
To make homemade buttermilk on the fly, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe or make a double recipe and use all (this bread freezes well)
1. Preheat the oven to 350ºF. Cream butter with lemon zest well and add the flour of the sugar until light and fluffy. Don’t skimp on this step, it helps the texture of the cake.
2. Add the egg and vanilla and beat until combined. Toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt, then add the cinnamon.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes.
Check with a toothpick. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary it all depends on your oven).
Let cool at least 15 minutes before serving.
