Lemon-Blueberry Snack Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 pint blueberries 
• 0.5 cup buttermilk at room temperature
• 2 large eggs at room temperature
• 1.5 cups flour all-purpose
• 1 tablespoon juice of lemon 
• 1 tablespoon lemon zest 
• 1 pinch salt 
• 1 cup sugar 
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer
• toothpicks

Directions

1. Preheat oven to 375F. Mist an 8-inch square baking pan with cooking spray. Sift flour, baking powder and salt together into a medium bowl.
2. In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes.
3. Add eggs one at a time, scraping down sides of bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of flour mixture into butter mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with last third of flour mixture; beat until just combined. Stir in lemon juice.
4. Spread batter evenly in prepared pan and sprinkle blueberries on top, pressing down lightly.
5. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
6. Let cool completely in pan on a wire rack.