•½ c unsalted spread, room temperature
° 2 tsp. At least one lemon zing – the zing of a huge lemon
•7⁄8 cup * + 1 tablespoon sugar for sprinkling
•1 egg, room temperature
° 1 tsp. Vanilla
° 2 cups flour (put away 1⁄4 cup of this and toss in the blueberries)
° 2 tsp. baking powder
° 1 tsp. legitimate salt
2 cups of new raspberries
° 12 cups of buttermilk * *
Preheat stove 350 degrees F. Cream spread with lemon strip and 7⁄8 cup of sugar until light and cushioned.
Add eggs and vanilla and rush until consolidated. In the mean time, filter the blueberries into 1/4 cup of the flour, then rush in the remainder of the flour, baking powder and salt.
Add the flour blend to the combination a little at a time, alternating with the yogurt. Crease the blueberries.
Spread a 9-inch square baking container (or something almost identical) or shower it with nonstick splash. Spreading blend in skillet. Sprinkle the blend with 1 tablespoon of sugar. Prepare for 35 to 45 minutes. Check for doneness on a toothpick. In the event that fundamental, return the dish to the stove for a couple of additional minutes. (Note: It very well might be important to prepare for 10 extra minutes.) Let cool somewhere around 15 minutes prior to serving.