Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh blueberries (or frozen, if fresh aren’t available)
- 1 tablespoon all-purpose flour (for coating the blueberries)
- 1 teaspoon vanilla extract
For a little extra flair, you can substitute half the sugar with brown sugar for a deeper flavor, or add a touch of almond extract for a nutty undertone. If you’re out of buttermilk, a mix of milk and a tablespoon of vinegar works just as well.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is key for a tender crumb, just like my grandmother always insisted.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Toss the blueberries with a tablespoon of flour (this helps prevent them from sinking) and gently fold them into the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma will remind you of those lazy summer afternoons spent in the kitchen.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
