Blueberry Bumpy Cake
By Rebekah Antoun
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 40 to 45 minutes
Servings: 9
Ingredients
- ½ cup salted butter, room temperature
- 1 lemon, zested
- 1 cup sugar
- 1 egg
- 1½ teaspoon pure vanilla
- 2 cups All-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 cups frozen blueberries
- ½ cup fresh buttermilk
- coarse sugar, for topping
Directions
Preheat oven to 350˚F.
Cream butter, lemon zest, and sugar. Add egg and vanilla; beat together. Mix all dry ingredients together. Add half of dry mixture to wet mixture and mix. Add the buttermilk and mix. Add remaining dry ingredients. Coat blueberries with light flour and fold into the batter.
Spread batter in pan, sprinkle top of batter with coarse sugar. Bake 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.