Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk (whole or 2%)
1 tablespoon lemon zest (from about 1–2 lemons)
1 2/3 cups fresh blueberries, washed
Instructions
Preheat oven to 350°F (180°C)
Line an 8-inch round or 9-inch square baking pan with parchment paper and set aside
In a large bowl, cream softened butter and granulated sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Mix in vanilla extract and lemon zest
In a separate bowl, sift flour, baking powder, and salt
Add milk to the butter mixture in steps to create a wet ingredients base
Alternate adding the dry ingredients mixture and milk to the wet ingredients, starting and ending with dry ingredients. Mix just until combined
Gently fold in washed blueberries
Pour batter into prepared pan and smooth the top
Bake for 35 minutes or until a toothpick inserted in the center comes out clean
Cool completely in the pan before slicing
Notes
Sift flour for improved texture
Use room temperature eggs for even mixing
Substitute milk with non-dairy milk for vegan adaptation
Fresh lemons should be zested first, then juiced for maximum flavor
Storage: Keep in an airtight container for up to 3 days at room temperature
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 25g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg