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.
Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy
Southern Chocolate Cobbler
OKLAHOMA FRIED ONION BURGERS
Older Man Is Fired 2 Hours after Taking Store Job, Gets $70K for Wife’s Treatment the Next Day – Story of the Day
TENDER AND JUICY GARLIC BUTTER STEAK BITES
Mushroom, Comté, Hazelnut and Flat Leaf Parsley Tart
3 “luxury hotel” tricks for a spotlessly clean, fragrant and shiny bathroom
Day after My Fiancé Vanished from Our Wedding, I Saw Him Signing Papers in My Father’s Office
Chocolate Ganache: The Recipe for a Simple and Delicious Cream Ideal for Filling Cakes and Desserts