This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of the two most popular recipes on Alexandra's Kitchen, the other being My Mother's Peasant Bread, which led to the creation of my cookbook, Bread Toast Crumbs, which includes 40 simple bread recipes and 70+ recipes for eating them up. (If you love baking, you'll love this no-knead bread.)
Ingredients
Vegetarian
∙ Makes 12-16 pieces
Produce
2 cups Blueberries, fresh
1 Lemon, zest from large
Refrigerated
1 Egg
Baking & spices
2 cups All-purpose flour
2 tsp Baking powder
1 tsp Kosher salt
1 cup Sugar
1 tsp Vanilla
Dairy
1 cup 4 oz | 113 g ) unsalted butter, unsalted
1/2 cup Buttermilk
