Ingredients
4tbspunsalted butter
½cupsugar
2tsplemon zest
1tbspfresh lemon juice
2½cupsfresh blueberries
1½cupsall purpose flour
1½tspbaking powder
½tspsalt
½cupbutter,softened
1cupsugar
2large eggs
1tbsplemon zest
1tspvanilla extract
½tsplemon extract
Preparation
Preheat the oven to 350 degrees. Butter the sides of a 9-inch round sponge cake pan and set aside.
In a small saucepan, add the butter, sugar, lemon zest and lemon. Cook for about 2 minutes until the mixture starts to bubble.
Stir in the blueberries and pour into the bottom of your prepared pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer, add the butter and sugar. Beat together for about 2 minutes until fluffy. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined.
Add the batter to the top of the blueberry mixture and spread evenly on the top.
Bake for 45 to 50 minutes or until the cake is firm to the touch.
Let cake rest for 10 minutes and then flip over and serve.
