Ingredients
Scale
- 2 ½ cups all-purpose flour (for a lighter crumb, you can substitute ½ cup with cake flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest (about 2 lemons)
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- 1 cup whole milk or buttermilk (buttermilk adds a lovely tang)
- 1 ½ cups fresh blueberries (if using frozen, do not thaw to prevent bleeding)
- 2 tablespoons all-purpose flour (for tossing with blueberries to prevent sinking)
When I make this cake, I tend to lean on fresh, high-quality ingredients, just like Mama Lou taught me. The lemon zest is the star here—it infuses the cake with a bright, aromatic punch that pairs beautifully with the sweet blueberries. If you want to make it dairy-free, you can swap the butter with vegan butter and use almond or oat milk, though the texture will be a bit different.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together 2 ½ cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Beat for about 4 minutes until the mixture is light and fluffy—this step is key for a tender crumb.
- Add the eggs one at a time, beating well after each addition. This reminds me of how Mama Lou always insisted on adding eggs slowly “to keep the cake happy.”
- Mix in the vanilla extract, lemon zest, and lemon juice until just combined.
- Alternate adding the dry ingredients and milk to the butter mixture—start and end with the dry ingredients. Mix gently after each addition to avoid overworking the batter.
- Toss the blueberries with 2 tablespoons of flour to coat them lightly. Gently fold the blueberries into the batter, taking care not to break them up too much. This little trick, passed down from Mama Lou, keeps the berries evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. My oven tends to run hot, so I check around 55 minutes and cover the cake loosely with foil if it’s browning too fast.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This waiting time always tested my patience as a child—Ouma and I would hover around the counter, eager for our slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
