Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 3/4 cup buttermilk
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For a dairy-free version, try substituting the buttermilk with almond milk mixed with a teaspoon of vinegar. It’s a simple swap that my husband, Marco, who often prefers lighter options, appreciates.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This was a technique my Abuela taught me — patience here builds the cake’s foundation.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Toss the blueberries with the tablespoon of flour, then gently fold them into the batter. This helps to prevent them from sinking to the bottom during baking.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International