Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition; mix in vanilla, lemon juice, and zest.
- Gradually add dry ingredients, alternating with buttermilk, beginning and ending with flour mixture.
- Carefully fold in blueberries.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
- Use fresh blueberries for best flavor.
- Adjust baking time if using different sized pans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg