Ingredients
Scale
- 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 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Mix in vanilla, lemon juice, and lemon zest.
- Gradually add dry ingredients, alternating with milk, starting and ending with flour mixture.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Let cool, then top with lemon glaze or dust with powdered sugar before serving.
Notes
- Use fresh blueberries for the best flavor.
- For a color contrast, sprinkle with additional blueberries on top.
- Serve warm or chilled for different textures.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg