1 1/2 cups all-purpose flour

1 teaspoon 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 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh blueberries (or frozen)

Powdered sugar for dusting (optional)

Preheat & Prepare Pan – Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar – In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
Add Eggs & Flavorings – Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
Combine Wet & Dry Ingredients – Gradually mix in dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Fold in Blueberries – Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Bake – Pour batter into the prepared pan, smooth the top, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

For Extra Lemon Flavor: Drizzle with a simple lemon glaze (powdered sugar + lemon juice).

To Prevent Blueberries from Sinking: Coat them in a little flour before folding into the batter.

Storage Tips:

Room Temperature: Up to 2 days in an airtight container.

Refrigerator: Up to 5 days. Bring to room temperature before serving.

Freezer: Up to 3 months. Wrap slices individually.

Reheat: Microwave for 10-15 seconds for a warm slice.