Ingredients
Scale
- 2 cups all-purpose flour (for a gluten-free option, try a 1:1 gluten-free flour blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (can substitute with coconut oil for a dairy-free version)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 ½ cups fresh blueberries (you can use frozen, but do not thaw)
- Optional: 2 tablespoons powdered sugar for dusting or a simple lemon glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal. I always find that a little extra butter on the pan edges helps the cake come out cleanly, a trick I picked up from my grandmother’s kitchen.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside, I like to dry-mix ingredients first to ensure even distribution—this simple step makes a difference in the cake’s texture.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Use a hand mixer or stand mixer for the best results. This is one of those moments in baking where patience pays off—creaming well traps air for a tender cake.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, filling your kitchen with that fresh, citrusy aroma that instantly lifts my spirits.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined. Overmixing is a common mistake I’ve learned to avoid—watch for streaks of flour to disappear, but don’t overdo it.
- Carefully fold in the blueberries using a spatula. If you’re using frozen blueberries, fold them in straight from the freezer to prevent their color from bleeding too much into the batter.
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly pressed. I always keep an eye on it starting at 35 minutes—ovens can vary, and there’s nothing worse than a dry cake!
- Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This step is key for a clean cut and the perfect texture.
- Once cooled, dust with powdered sugar or drizzle a simple lemon glaze made with powdered sugar and lemon juice. Both add a delicate finish that feels just right for sharing around the family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International