Sopapilla Cheesecake for my Sunday school class last week and what a success! :) Hardly anything was left! Then again, who doesn't like carb-loaded sugary goodness? Ha!
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
1 cup sugar (take 1 tablespoon of that out and set aside)
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and the larger portion of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 10 minutes before serving.
Tip: I don't know about the rest of you but I typically don't keep buttermilk around the house so I knew that it would go to waste if I bought some. Just add a tablespoon of lemon juice to regular milk and that should work just fine. :)
This recipe originally from Alexandra Cooks