Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl.
In a larger bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.
Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.
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My grandmother prepared every Thanksgiving and again at Christmas! They never failed to fill the house with a delightful aroma and were incredibly easy to make!!
I could eat this all the time and still love it. It’s seriously amazing!
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𝐖𝐎𝐔𝐋𝐃 𝐀𝐍𝐘𝐎𝐍𝐄 𝐇𝐄𝐑𝐄 𝐀𝐂𝐓𝐔𝐀𝐋𝐋𝐘 𝐄𝐀𝐓 𝐁𝐄𝐄𝐅 𝐒𝐓𝐄𝐖
This dish is my partner’s weakness; he keeps going back for more.
