Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla, lemon juice, and lemon zest.
- Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Gently fold in floured blueberries, then pour batter into prepared pan and smooth the top.
- Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool, then drizzle with lemon glaze or dust with powdered sugar before serving.
Notes
- Use a mix of berries or a layer of lemon curd for variation.
- Bake in muffin tins for individual mini cakes.
- Top with whipped cream and fresh berries for a light dessert.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in microwave or oven to serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
