Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup blueberries, fresh or frozen
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.
Notes
- Serve with a dusting of powdered sugar or a lemon glaze for extra flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg