Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk (or milk with vinegar)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh or frozen blueberries
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- Alternate adding the dry mixture and buttermilk, starting and ending with flour. Stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost if desired, slice, and serve.
Notes
For a delicious twist, consider adding a simple lemon glaze on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian