Buttermilk Blueberry Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar, divided
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 2 cups fresh blueberries

Directions

1. Heat the oven to 350 degrees F. Butter a 9-inch springform pan, cover the bottom with a parchment round, and butter the parchment too.
2. In a medium mixing bowl, whisk the flour, baking powder, and salt together, then put the bowl aside. Measure 1 1/2 Tbsp (21g) of the sugar into a small dish and save it for the top of the cake.
3. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, lemon zest, and the remaining sugar until the mixture looks light and fluffy. Add the eggs and vanilla extract, and mix them in.
4. Add 1/3 of the flour mixture and mix only until it disappears into the batter. Pour in 1/2 the buttermilk and mix just until incorporated, then do the same sequence once more. Add the final 1/3 of the flour mixture and mix just until combined.
5. Fold the blueberries into the batter. Transfer the batter to the prepared pan, smooth it into an even layer, and scatter the reserved sugar evenly over the surface.
6. Bake in the heated oven until a toothpick poked into the middle comes out without wet batter, about 40 – 45 minutes. Slide a knife around the outside of the cake to release it, then take off the pan ring. Cool on a wire rack for at least 20 minutes before slicing and serving, or cool completely if serving with topping.