Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional, for brightness)
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Topping:
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, if using.
Step 4: Combine Wet and Dry Ingredients
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently to combine.
- Fold in the blueberries, ensuring they’re evenly distributed.
Step 5: Assemble the Cake
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle it evenly over the batter.
Step 6: Bake
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of maple syrup.
- Pair with coffee or a creamy latte for a complete breakfast experience.
Would you like a gluten-free or lower-sugar version of this recipe?