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Blueberry Lemon Buttermilk Cake


* Servings: 8

* Serve plain or with a dollop of fresh whipped cream.

* Can use frozen blueberries as well


1 cup All-purpose Flour
½ teaspoons Baking Powder
½ teaspoons Baking Soda
¼ teaspoons Salt
½ sticks Butter, Softened
⅔ cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
¼ teaspoons Vanilla Extract
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 whole Egg
½ cups Buttermilk, Well Shaken
5 ounces, weight Fresh Blueberries



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