Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8 inch baking pan. You can also line the pan with parchment paper for easier removal, leaving an overhang on the sides. This ensures your cake won't stick and comes out beautifully.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. If you're adding lemon zest, incorporate it into the dry ingredients at this stage to distribute its flavor evenly throughout the cake. This simple step ensures your leaveners are well-distributed for a light and airy cake.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon lemon zest
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cake texture. Scrape down the sides of the bowl as needed.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract until just combined. The eggs bind the ingredients and add richness, while the vanilla provides that classic comforting aroma.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.1/2 cup milk (whole or 2%)
- Gently fold in the fresh or frozen blueberries (do not thaw if frozen) using a spatula. Be careful not to overwork the batter at this stage. The small bursts of blueberry flavor throughout the cake are what makes this recipe so special.1 1/2 cups fresh or frozen blueberries
- Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the wire rack to cool completely. Allowing it to cool properly in the pan first prevents it from breaking when you try to remove it.
Notes
Once completely cooled, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in a 300°F oven for 5-10 minutes.
