Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl.
In a larger bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add buttermilk, vanilla, and lemon zest.
Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
Let the cake cool in the pan on a wire rack for 10 minutes before turning out to cool completely.
Million Dollar Spaghetti Casserole
“I never thought mac & cheese could get any better—until I tried it in the air fryer!”
Potato & Chicken Fillet with Creamy Mushroom Sauce
Giant Cookie: A Delicious and Easy Recipe to Share
Ultimate 10-Step Cortadillo Bread: The Traditional Spanish Delight for Every Baker
Despite the combined efforts of the entire internet, the answer to this remains elusive. Personally, I’m unsure, and it seems that 50% of others are equally in the dark.
Unlocking the Secrets to Thriving Pepper Plants: 11 Essential Tips
Condensed Milk CHOCOLATE CREAM
Irresistible No-Bake Mini Turtle Cheesecakes – A 5-Star Delight!