A moist delicious little cake is just what you need!! My husband is always looking for something sweet so I decided to try this simple snack cake from a old farmers recipe book I aquired long ago. It was scrumptious and then when I decided to put some blueberry sauce over it (my addition)… Amazing❤ Those ladies back then really did know how to make everything taste good!
1 stick butter (at room temperature)
2 tsp. lemon zest or more (the zest from 1 large lemon)
3/4 cup + 2 tablespoons of sugar (will need an extra Tablesp.of sugar later for sprinkling on top)
1 egg (at room temperature)
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this amt. to toss with the blueberries)
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk
1/4 cup of sour cream
Preheat the oven to 350ºF. In mixer beat butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla, beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour,set aside. Now whisk together the remaining flour, baking powder and salt.
Add that flour mixture to the batter a little at a time, alternating with the buttermilk & sour cream, then fold in the blueberries gently.
Grease a 9-inch square baking pan with butter (you can use non-stick spray to coat the pan, which is what I used!) and then spread batter into pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 to 45 minutes. Bake till slightly browned on top, checking with a toothpick for doneness. (Baking for as long as 10 minutes more is possible depending on your oven) Try not to overbake! Let cool at least 15 minutes before serving.
For the blueberry sauce over top… I took some fresh blueberries, a little sugar, about 1/4 cup water and a tablesp of cornstarch, mixed them together in a saucepan over med. heat carefully stirring constantly till it thickens. Pour the sauce warm over each piece of cake as you serve it…Mmmmmmm❤️ Enjoy!