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.
These were so good, I had no idea they were also low carb
Italian Pot Roast (Stracotto)
Breaking: Elon Musk Calls for Boycott of Boy Scouts, “No More Donations from Me”
Easy Strawberry Napoleon
Easy and Delicious: 4-Ingredient Lemon Cream Cheese Dump Cake
This magic water instantly and easily revives 1 orchid leaf