Happy Mother’s Day!!
Sister came down early to celebrate Mother’s Day, so we had our Mother’s Day brunch a day early. When we were growing up Sister and I would make breakfast in bed for Mom. So breakfast foods are our traditional celebration. This year Mom requested this herbed ricotta tart, and something fruity for dessert (because it’s brunch you totally get a brunch dessert, right?) So after a bit of Pinterest browsing we settled on this recipe. It’s a great recipe! This is the perfect amount of sweet and tart, with a great crumb and a slightly sweet crust. The blueberries, burst with purple deliciousness and balance wonderfully with the lemon zest that gives this cake a fresh, vibrant taste.
Thanks, Mom for all that you do. You’re absolutely amazing. And you have excellent taste in cake 🙂
Adapted from Alexandra’s Kitchen
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large lemon, zested
- 3/4 cup granulated sugar (plus a Tbsp for sprinkling on top)
- 1 egg, room temperature
- 1 tsp vanilla
- 2 cups all-purpose flour (1/4 reserved for tossing with blueberries)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
Preheat oven to 350°F. Grease an 8×8″ pan with cooking spray and set aside.
Toss blueberries with 1/4 cup flour (this keeps the berries from sinking). Sift together the flour, baking powder, and salt. Alternate adding in the flour and the buttermilk, beginning and ending with the flour. Be careful to only mix until just combined after each addition. Fold in the blueberries.
Pour batter into the prepared baking dish and sprinkle with a little sugar. Bake for about 35-40 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Serve and enjoy!