Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes. It’s a trick I learned from my abuela, who always knew how to make the most of what we had in our pantry.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of the patience I learned stirring sopa de fideo with my abuela; good things take time.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk and lemon juice. Mix until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy the warm, zesty aroma filling your kitchen, just like those Sunday baking sessions with family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International