Ingredients
Scale
- Cooking spray
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (2 sticks, at room temperature)
- 2 teaspoons finely grated lemon zest
- 2 1/4 cups granulated sugar (plus extra for dusting (optional))
- 3 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk (at room temperature)
- 3 cups fresh blueberries
- Powdered sugar (for serving)
Instructions
- Preheat your oven to 350°F. Grease a 13″x9″ baking pan with cooking spray and line it with parchment paper, leaving an overhang on both long sides.
- In a large bowl, whisk together the flour, salt, and baking soda.
- In another large bowl, use a handheld mixer or stand mixer to beat the butter, lemon zest, and 2 cups of granulated sugar until fluffy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Gradually add the dry ingredients and buttermilk to the mixture, alternating between them, and mix until just combined.
- Gently fold in 2 1/2 cups of blueberries into the batter.
- Spread the batter into the prepared pan and sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of granulated sugar on top.
- Bake the cake for 60 to 65 minutes until it’s light golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan, then use the parchment overhang to lift it out.
- Dust with more granulated sugar if desired, slice, and serve. Enjoy!