blueberry lemon snack cake
Servings: 9
Ingredients
- ½ cup {1 stick} unsalted butter at room temperature
- zest of 1 lemon {2 tbsp}
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoon granulated white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup lemon Greek yogurt {you can sub plain Greek yogurt or sour cream and add more lemon zest!}
- 6 oz fresh blueberries
- 1-2 tablespoon turbinado sugar for topping
Instructions
- Preheat the oven to 350F, and line a 8x8 baking dish with parchment paper.
- In a large bowl, using a whisk or handheld mixer, beat the butter, white sugar, and lemon zest until creamy and fluffy.
- Add in the vanilla and lemon extracts, followed by the egg.
- Stir in one cup of the flour, along with the baking powder and baking soda. Mix in the lemon Greek yogurt, and then finally stir in the rest of the flour.
- Gently fold in the blueberries, and pour the batter into the prepared pan. Top with the turbinado sugar, and bake for 40-50 minutes, until a toothpick inserted in the center comes out mostly clean. Enjoy warm or at room temperature!