Ingredients

The following ingredients have 1 Servings
  • 1/3 cup unsalted butter (, softened to room temperature)
  • 2/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg (, room temperature)
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 teaspoon lemon zest
  • 1/3 cup buttermilk (, room temperature*)
  • 1 cup blueberries
  • 3 tablespoons cream cheese (, softened to room temperature)
  • 1 tablespoon cream (, or milk)
  • 1 cup icing sugar sifted (, plus more as needed)
  • 1/2 teaspoon fresh lemon juice

Instruction

  • Preheat the oven to 350F. Line with parchment paper or grease an 8 x 8 inch square pan.
  • Using an electric mixer, cream together the butter and sugar in a large bowl until light and fluffy. Then add in the egg & vanilla and continue beating until combined (about 30 seconds).
  • Turn down the mixer to low and slowly mix in the flour, baking powder, salt and lemon zest alternating with the buttermilk. Mix until combined and no lumps remain. 
  • Turn off the mixer and scrape down the sides of the bowl. Carefully fold in the blueberries using a rubber spatula or wooden spoon.
  • Pour into the prepared pan and bake in the preheated oven for 28-35 minutes. The cake will be done when the edges are starting to pull away from the pan and an inserted toothpick comes out clean.
  • To make the cream cheese glaze, whisk together the cream cheese, cream, icing sugar & lemon juice until smooth. You may need to add more icing sugar or cream depending on your desired consistency.
  • Drizzle the glaze over your cake and cut into 9 large squares