Preheat your oven to 350 °F (175 °C).
Lightly grease a 9 × 9-inch (23 × 23 cm) baking dish with butter or non-stick spray.
(Optional) Line the bottom with parchment paper for easy removal.
Step 2 – Coat the Blueberries
Place the blueberries in a small bowl.
Add ¼ cup of the flour and toss gently until the berries are coated.
This prevents the berries from sinking to the bottom of the cake during baking.
Set aside.
Step 3 – Cream the Butter, Sugar & Lemon Zest
In a large mixing bowl, use a hand or stand mixer to beat the butter, sugar, and lemon zest together.
Beat for 3–5 minutes until the mixture becomes pale, light, and fluffy.
This step is essential for creating that tender, airy crumb.
Step 4 – Add the Egg & Vanilla
Beat in the egg, scraping down the sides of the bowl to make sure it’s fully incorporated.
Add the vanilla extract and mix briefly.
Step 5 – Combine Dry Ingredients
In a separate bowl, whisk together the remaining 1¾ cups flour, baking powder, salt, and cinnamon (if using).
Step 6 – Alternate Adding Dry Ingredients & Buttermilk
With your mixer on low speed, add ⅓ of the dry ingredients to the butter mixture, then ½ of the buttermilk.
Repeat, ending with the dry ingredients (dry–wet–dry–wet–dry).
Mix gently until just combined — do not overmix, or the cake may turn dense.
Step 7 – Fold in Blueberries
Gently fold the floured blueberries into the batter using a spatula.
Be careful not to crush them; you want visible blueberry pockets throughout.
Step 8 – Bake
Pour the batter into the prepared pan and spread it evenly.
Sprinkle 1 tablespoon of sugar over the top — this gives a lovely crisp crust.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
The top should be golden brown, and the edges will begin to pull away from the sides.
Step 9 – Cool & Serve
Remove from the oven and allow to cool on a wire rack for at least 15 minutes before slicing.
Serve warm, at room temperature, or chilled from the fridge — it’s delicious every way.
🍋 Chef’s Notes & Tips
1. Fresh vs. Frozen Blueberries:
You can use frozen blueberries if fresh aren’t available. Do not thaw them — toss directly with flour and fold into the batter. This keeps the cake from turning purple.
2. No Buttermilk?
Make your own substitute: Mix ½ cup milk + 1 ½ teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Glaze It (Optional but Amazing):
Mix ½ cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over the cooled cake for a glossy finish.
4. Flavor Variations:
Add a handful of white chocolate chips for a sweet twist.
Swap blueberries for raspberries, blackberries, or diced strawberries.
Add almond extract (¼ tsp) for a bakery-style aroma.
5. Make-Ahead & Storage:
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 15–20 seconds.
Freeze cooled slices for up to 2 months; thaw overnight in the fridge before serving.
🧁 Serving Suggestions
Morning Treat: Enjoy warm with coffee, tea, or a glass of cold milk.
Brunch Spread: Pair with scrambled eggs and fruit salad for a balanced meal.
Dessert Twist: Top with whipped cream or a scoop of vanilla ice cream.
💡 Why You’ll Love This Recipe
✔ Super moist & tender texture
✔ Bursting with real blueberry flavor
✔ Buttermilk adds tangy richness
✔ Easy to make with basic pantry ingredients
✔ Keeps well for several days — perfect for meal prep or gifting
CategoriesCAKES
