Follow our instructions for best results!
Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine. Add shredded cold butter and fresh blueberries. Toss with the flour until well coated.
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In a small bowl add buttermilk, lemon, zest and maple and give it a guick whisk to combine. Pour buttermilk mixture into dry ingredients.
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Transfer batter onto a greased squash basking dish (8x8). Gently press batter to fill in the sides of the baking dish.
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Bake for 45 minutes. Use the toothpick method to test the inside and make sure it's cooked through. Transfer to a cooling rack.
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Meanwhile, melt remaining butter, add in honey and a pinch of lemon zest. Stir to combine. Pour on top of the cake and let it rest until cooled before slicing.
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