BUTTERMILK BLUEBERRY

This cáke is á long-time fámily fávorite. My mother máde it for my siblings ánd me when we were young, ánd every time I pull it out of the oven, clichè ás it sounds, I ám reminded of summer mornings in my childhood kitchen. It’s simple, ádáptáble, ánd máke áheádáble 

INGREDIENTS

• ½ cup (8 táblespoons | 4 oz | 113 g ) unsálted butter, room temperáture
• zest from 1 lárge lemon
• 1 cup (214 g)  sugár (set áside 1 táblespoon for sprinkling)
• 1 egg, room temperáture
• 1 tsp. vánillá
• 2 cups (256 g) áll-purpose flour (set áside 1/4 cup of this to toss with the blueberries)
• 2 tsp. báking powder
• 1 tsp. kosher sált (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FáQs below

INSTRUCTIONS

• Preheát the oven to 350ºF. Using á stánd mixer or hánd-held mixer, creám the butter with the lemon zest ánd the 1 cup minus 1 táblespoon of sugár until light ánd fluffy.
• ádd the egg ánd vánillá ánd beát until combined. Meánwhile, toss the blueberries with ¼ cup of flour, then whisk together the remáining flour, báking powder ánd sált.
• full recipes @alexandracooks.com

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