Fresh blueberries are baked into this moist cake for the perfect summer dessert.
½ cup buttermilk
1 stick unsalted butter, room temperature
3/4 cup sugar
1 egg at room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Zest from 1 large orange
2 cups fresh blueberries
1/3 cup brown sugar for top coating
Preheat the oven to 350ºF. Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour.
Then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with brown sugar or (I used turbinado sugar).
Bake for 35 minutes. Check with a toothpick. Let cool at least 15 minutes before serving. Enjoy!!!
Recipe adapted from Alexsandra's Kitchen.