Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup unsalted butter, room temperature
- 3 large eggs
- ¾ cup milk
- 2 cups fresh blueberries
- Zest of 1 lemon
- Juice of ½ lemon
- 1 pinch nutmeg
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Cream together unsalted butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the creamed mixture, alternating with milk.
- Fold in blueberries gently.
- Add lemon zest, juice, and nutmeg, mixing until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Serve plain, or with a dusting of powdered sugar, whipped cream, or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian