Ingredients
1½cupsall-purpose flour,scoop and level to measure
2tspbaking powder
½tspsalt
½cupunsalted butter,softened
1cupgranulated sugar,divided
1tsplemon zest
2large eggs
1tspvanilla extract
¾cupbuttermilk
2cupsfresh blueberries
Preparation
Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl whisk together flour, baking powder, and salt. Set aside.
Measure out 1½ tablespoon of the sugar and set aside for sprinkling over cake.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the remaining sugar with butter and lemon zest until pale and fluffy.
Mix in eggs and vanilla extract.
Add in ⅓ of the flour and mix just until combined. Then mix in ½ the buttermilk mixing just until combined, repeat process once more.
Add in the last ⅓ of flour and mix just until combined. Fold in blueberries.
Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
Bake in preheated oven for about 40 to 45 minutes until a toothpick inserted into the center comes out free of batter.
Run a knife around the edge of the cake to loosen and remove the pan ring.
Let cool for at least 20 minutes on a wire rack before slicing and serving. Cool completely if serving with topping.
