Blueberry Lemon Cake

Blueberry Lemon Cake...

This was light and delicious. It satisfied that after dinner sweet tooth, but is light enough that I didn't feel too guilty eating a slice. I also halved the recipe. It was the perfect amount for our family.

Ingredients:
1 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter. softened
2/3 c. plus 1 1/2 tbsp sugar, divided
1/4 tsp almond extract
1 large egg
1 tbsp lemon juice
1 tsp lemon zest
1/2 c. well shaken buttermilk
5 oz. fresh blueberries

Preheat oven to 400. Butter/flour or spray an 8 inch round cake pan. Whisk together flour, baking powder, baking soda, and salt; set aside. Beat butter and 2/3 c. sugar on medium-high until pale and fluffy, about 2-3 min. Add almond extract, lemon juice, and lemon zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Pour batter into cake pan, spreading and smoothing top. Scatter berries evenly over the top and sprinkle with remaining 1 1/2 tbsp of sugar. Bake until cake is golden and a wooden pick inserted comes out clean, about 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10-15 minutes more. Invert onto a plate and cut into 8 slices.

You can serve this with whip cream or icecream. Enjoy!
-Mc

Recipe found here.