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Blueberry Cake

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Brooke Burks

Ingredients

  • 1/2 cup butter softened
  • 2 tablespoons lemon zest
  • 1 cup sugar plus 1 tablespoon for berries
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups self rising flour divided 1 & 3/4 cup for cake and 1/4 cup for berries
  • 1 teaspoon salt
  • 2 cups blueberries thawed if using frozen
  • 2/3 cup buttermilk

Instructions

  • Preheat oven to 350 degrees. Mix berries with 1 tablespoon sugar and 1/4 cup flour. Set aside.
    1 cup sugar plus 1 tablespoon for berries, 2 cups blueberries, 2 cups self rising flour
  • Cream butter, lemon zest and sugar with a mixer until smooth. Add the egg being sure to mix well. Mix in vanilla well. Add flour, salt and buttermilk and mix well.
    1/2 cup butter softened, 2 tablespoons lemon zest, 1 cup sugar plus 1 tablespoon for berries, 1 egg, 1 teaspoon vanilla, 1 teaspoon salt, 2/3 cup buttermilk, 2 cups self rising flour
  • Gently fold in blueberries. Grease loaf pan well. Pour cake into prepared pan. Bake 60 minutes. Cool 15 minutes in pan. Turn cake out and allow to cool 5 to 10 min more. Slice, serve and Enjoy!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 290kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 556mg | Fiber: 1g | Sugar: 26g

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