Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ¾ cup buttermilk
- 1 ½ cups fresh blueberries (plus extra for garnish)
- 1 tablespoon flour (for tossing blueberries)
Optional Lemonade Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined—don’t overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour (this keeps them from sinking). Gently fold the blueberries into the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- (Optional) For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Garnish with extra blueberries and a little lemon zest if desired. Slice and enjoy!
Would you also like a fancier version or a quicker variation of this cake? 🍋🫐