Description
A moist and flavorful cake combining zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 cup fresh blueberries (or frozen)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, alternating with the buttermilk.
- Gently fold in the blueberries until they are evenly dispersed in the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before serving.
Notes
For best results, use room temperature ingredients and consider tossing fresh blueberries in a bit of flour before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American