Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups fresh blueberries (or frozen, unthawed)

Preparation

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Using a stand mixer or hand mixer, cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Incorporate the buttermilk, vanilla extract, and lemon zest, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries, ensuring they’re evenly distributed.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.

Allow the cake to cool in the pan on a wire rack for 10 minutes, then transfer it out of the pan to cool completely.

Variations & Tips

Swap blueberries for raspberries or blackberries for a fruity twist. Add a cinnamon-brown sugar streusel topping for extra crunch. For a vegan version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute. Toss frozen berries in flour to prevent sinking and color bleeding.