Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups (213g) all-purpose flour ((scoop and level to measure))
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, (softened)
  • 1 cup (200g) granulated sugar, (divided)
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (175ml) buttermilk
  • 2 cups (278g) fresh blueberries

Instruction

  • Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
  • In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
  • Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together remaining sugar with butter and lemon zest until pale and fluffy.
  • Mix in eggs and vanilla extract.
  • Add in 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process once more.
  • Add in last 1/3 of flour and mix just until combined. 
  • Fold in blueberries.
  • Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
  • Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.
  • Run a knife around edge of cake to loosen, remove pan ring.
  • Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).