Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3 large eggs
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 cup milk (or buttermilk)
- 2 cups fresh blueberries (or frozen if needed)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add in 3 large eggs, one at a time, beating well after each addition.
- Mix in the zest of 2 lemons and the lemon juice.
- Whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk.
- Fold in 2 cups of fresh blueberries gently.
- Pour the batter into the prepared cake pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For a lighter texture, use room temperature ingredients and avoid over-mixing. A dusting of powdered sugar or lemon glaze enhances the presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian