Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat for a nuttier flavor)
- 1/2 cup granulated sugar (substitute with coconut sugar for a richer taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (can use coconut oil for dairy-free)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice for a quick substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Zest of 1 lemon (adds a bright note reminiscent of Mama Lou’s garden)
When I first made this, Mama Lou reminded me that substitutions are a way to honor your pantry’s own story—whether that means swapping out ingredients or adding a personal twist. For instance, Ouma loves to toss in a handful of chopped pecans, a nod to our family’s southern roots, adding that crunch that’s just irresistible.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the foundation—like the sturdy pages of one of Mama Lou’s favorite storybooks.
- In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. It usually takes about 3 to 4 minutes with an electric mixer. This step always reminds me of the times Ouma would sneak a taste, giggling as she licked the spoon clean.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and lemon zest. The lemon zest is like a little burst of sunshine—Mama Lou swore by it for brightening any dish.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined; overmixing can make the texture tough, so be kind and patient, as Mama Lou taught me.
- Fold in the blueberries carefully. If you want, toss them in a teaspoon of flour first to prevent them from sinking to the bottom—Ouma taught me that little trick during one of our baking marathons.
- Pour the batter into the prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. I find this waiting time perfect for brewing a cup of tea and remembering the stories Mama Lou shared about the old family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
