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Citrus Blueberry Cake

A delightful cake bursting with sweet blueberries and refreshing citrus zest, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.33 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk at room temperature
  • 1 tablespoon lemon zest freshly grated
  • 1 tablespoon orange zest freshly grated
Fruits
  • 1 cup fresh blueberries tossed in flour if using frozen

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add oil, eggs, and vanilla to the dry mix. Whisk until combined.
  4. Stir in the buttermilk, lemon zest, and orange zest until smooth.
  5. Gently fold in the blueberries until evenly distributed.
  6. Pour the batter into your prepared pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let it cool before serving.

Notes

For extra flavor, squeeze a bit of lemon juice over the blueberries before folding them in. Store cake at room temperature for 3 days or in the fridge for up to a week. Can be frozen for up to 3 months.