Description
A tender, zesty lemon-infused cake layered with sweet blueberries. This moist, adaptable dessert is perfect for breakfast, afternoon tea, or special occasions. Simple ingredients and a comforting, grandmother-approved approach make it a timeless treat.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 1/2 cups fresh blueberries
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round or rectangular baking dish.
In a bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter and mix until crumbly. Beat in eggs one at a time, then stir in vanilla extract.
Mix in buttermilk until smooth. Fold in lemon juice and zest.
Gently incorporate blueberries into the batter.
Pour into the prepared dish and bake for 45-55 minutes, or until a toothpick comes out clean.
Notes
Use room temperature eggs for better emulsification.
Adjust lemon juice/zest to taste. Freeze cooled cake in an airtight container for up to 3 months.
Store in a sealed container at room temperature for up to 2 days, or refrigerate for 4 days.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 25g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg