Blueberry Muffin Cake

By amberwherley

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tsp. lemon zest
• 7/8 cup* + 1 tablespoon sugar**
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1.5 - 2 cups blueberries, fresh or frozen and unthawed (my brother 2 cups was too many blueberries... I say that's impossible)
• 1/2 - 3/4 cup buttermilk (I used 1/2 cup and my batter was so thick I had to to use greased wax paper to spread it in the pan... I'd use 3/4 cup next time!)
• 7/8 cup = 3/4 cup + 2 tablespoons
• This 1 tablespoon is for sprinkling on top

Preparation

Step 1

1.Preheat the oven to 350ºF. Grease an 8x8-inch baking dish.
2.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.
3.Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt.
4.Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
5.Spread batter into the prepared baking dish. Sprinkle the batter with remaining tablespoon of sugar. Bake for 50 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool at least 15 minutes before serving.
6.Serve with a slab of salted butter. Yum!