This is my go to recipe when I'm craving cake. It's so easy and quick to make, you'll be eating cake in 30 minutes. Plus probably you already have all of the ingredients in your fridge.
This is the type of cake that you can't mess up even if you tried. Believe me!
The last time I added double the amount of milk and butter, and it still came out delicious. I've made this cake many times before.The lemon zest adds a special, unexpected touch of flavor. Add if you have on hand, but just the zest, not the juice. Use any type of fresh berry you can find. But don't use dried or frozen.
A note on the buttermilk: you can make your own by adding 1 teaspoon of apple cider vinegar to 1/2 cup of milk, to use for this recipe. You can substitute the butter for vegetable shortening to get a crumbly texture.
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries (about 5 oz)
-Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch round cake pan or muffin pan.
-Whisk together flour, baking powder, baking soda, and salt and set aside.
-In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
-At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
-Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
-Bake until cake is golden, 20 to 25 minutes. Cool in pan 10 minutes.