Ingredients
Scale
- 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 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Feel free to substitute the blueberries with raspberries or blackberries if you prefer a different berry flavor. For a dairy-free version, use coconut milk instead of buttermilk.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- 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 step is crucial for achieving a tender crumb, as Mama Lou would always remind us with a knowing smile.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Mix in the lemon juice and buttermilk alternately with the dry ingredients, beginning and ending with the flour mixture. Be careful not to overmix; a few lumps are perfectly fine.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter. Mama Lou had a special knack for folding in berries without bursting them, a skill she passed on to us with patient guidance.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International