I have been craving blueberries like crazy the last few weeks.
Partially eating them each & every day.
Last week I made Blythe’s blueberry muffins &
was VERY disappointed. The light fluffy muffin I was looking
forward to eating, was a dry crumbling mess.
Back to the drawing board & by that I mean Pinterest!
What a fantastic site!
My second attempt at a yummy blueberry treat was
way more successful & tasty!!
I LOVE the taste of blueberries & lemon. The combination
is absolutely wonderful. You’re going to love this recipe.
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
½ lemon – squeezed
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ 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. Squeeze in lemon juice from 1/2 lemon. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.