Description
Light and tangy buttermilk cake full of juicy blueberries and strawberries. This is the perfect summer recipe, eat it for dessert or even breakfast!
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- zest of 1 lemon
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup fresh buttermilk
- 1 pint blueberries
- 1 pint strawberries, quartered
- additional 2 teaspoons sugar
Instructions
- Preheat oven to 350ºF. Spray a 9 inch square baking dish with nonstick spray.
- In a mixer, combine butter, lemon zest, and sugar. Mix until fluffy.
- Add eggs and vanilla extract, mix on medium until combined.
- In a separate bowl, combine flour, baking powder, and salt. Add half the mixture to the butter mixture.
- Add half of the buttermilk and mix, add remaining dry mixutre and buttermilk and mix until uniform. Do not overmix.
- Fold in blueberries and strawberries gently.
- Pour batter into the prepared pan and sprinkle with 2 teaspoons sugar.
- Bake for 45 minutes or until toothpick inserted in the middle comes out clean.
- Cool 20 minutes before cutting and serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. To freeze wrap tightly in plastic wrap and transfer to a freezer bag or freezer-safe container (affiliate link). Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 3" square piece
- Calories: 345
- Sugar: 29.5 g
- Sodium: 300.5 mg
- Fat: 12.5 g
- Saturated Fat: 7.2 g
- Carbohydrates: 54.3 g
- Protein: 5.5 g
- Cholesterol: 70.7 mg