Ingredients
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon lemon zest, no white bitter pith
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 2 1/2 cups blueberries (Fresh or frozen)
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Butter and flour edges of a 9-inch square baking pan. For best removal fit a piece of parchment paper tightly on bottom of pan and set aside.
- In a saucepan combine first listed sugar, lemon zest, lemon juice and cornstarch. On medium heat whisk to a boil. Remove from heat and add fresh or frozen blueberries. Set aside.
- Sift together flour, baking powder, baking soda, salt and second listed sugar and set aside.
- In a bowl whisk together buttermilk, egg, melted butter and vanilla extract. Add dry sifted ingredients and whisk until smooth.
- Pour into prepared pan. Cover with blueberries and place in oven.
- Blueberries will sink to bottom and cake will rise to surface. Bake until center of cake bounces back when lightly pressed with a finger and surface is golden brown, about 30-35 minutes.
- Allow to cool for about 20 minutes. Gently run a knife around edges and turn over onto a serving plate.
- Sprinkle with powdered sugar if desired.