Description
A delightful, light, and fluffy cake bursting with the perfect blend of sweet blueberries and zesty lemon, all made in one bowl for easy cleanup.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- Zest of 1 lemon
- Juice of 1 lemon
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine the softened butter and sugar, creaming until fluffy.
- Add the eggs and beat until combined, then stir in the lemon zest and juice.
- In another bowl, combine flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients while alternating with the buttermilk.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake for 30–35 minutes.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and fresh blueberries. Don’t overmix the batter for a tender cake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg