Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 cups (300g) fresh blueberries (or frozen, thawed and drained)
  • ¼ cup (50g) granulated sugar (for topping)
  • Zest of 1 lemon (for topping)
  • ¼ teaspoon ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease the cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy.
  4. Add in eggs one at a time, mixing well, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients and buttermilk, starting and ending with the dry mix. Do not overmix!
  6. Gently fold in the blueberries using a rubber spatula, being careful not to break them.
  7. Transfer the batter to the prepared cake pan and smooth the top.
  8. In a small bowl, mix sugar, lemon zest, and cinnamon. Sprinkle over the batter.
  9. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.