Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla, lemon juice, and zest.
- Alternately add dry ingredients and buttermilk to the batter, mixing until smooth.
- Toss blueberries with 1 tbsp flour and fold into the batter.
- Pour batter into the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh blueberries for best results.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Store leftover cake in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg