Description
A soft, tangy cake bursting with juicy blueberries and bright lemon flavor. Perfect for summer gatherings, brunch, or a sweet afternoon treat.
Ingredients
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tbsp lemon zest
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3 tbsp fresh lemon juice
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1 cup buttermilk
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1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
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In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
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Beat in eggs one at a time, then add lemon zest and juice. Mix until smooth.
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Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix just until combined.
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Gently fold in the floured blueberries with a spatula.
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Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes in the pan, then transfer to a rack. Optionally, dust with powdered sugar or drizzle with lemon glaze.
Notes
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months, wrapped tightly. Serve with whipped cream or vanilla ice cream for a special treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American