Ingredients
For the topping:
- 3 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon lemon zest just the yellow part not the white pith
- 3 cups fresh or frozen unthawed blueberries (I used Wild Maine blueberries)
For the cake:
- 12 tablespoons unsalted butter at room temperature
- ¾ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
For serving:
- whipped cream
Instructions
- Preheat the oven to 350°F. Place a baking sheet on the bottom rack to catch any bubbly fruit drips. Butter a 9-inch round pan.
Make the Glaze:
- Melt the butter and brown sugar together over low heat. Remove from the burner and cool. When it's cooled off stir in the lemon zest.
Make the Cake:
- In the bowl of a stand mixer cream the butter and sugar together on medium speed 3 minutes.
- In a medium bowl whisk together the flour, baking powder and salt.
- Beat in the eggs one at a time, scraping down the bowl after each one. Beat in the vanilla extract.
- Add the flour mixture all at once and beat on low speed just until combined - the mixture will be thick.
Assemble the Cake:
- Spoon the glaze over the bottom. Top with the blueberries spreading them evenly from edge to edge.
- Spoon the cake batter over the blueberries and spread out evenly from edge to edge.
- Bake 30 - 40 minutes until a toothpick comes out clean from the center.
- Let the cake cool 5 - 10 minutes.
- Run a knife around the edges of the pan and then carefully turn the cake out onto a platter or cake dish.
- Cool completely. Serve with whipped cream. Refrigerate leftovers.
Nutrition
Serving: 1grams