Ingredients
- 2 cups sugar (minus 2 tablespoons for topping)
- 2 lemons, zested
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 1/4 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13″ pan with nonstick spray and set aside.
- In a bowl, combine the sugar (minus 2 tablespoons for the topping) and lemon zest. Rub together with your fingers to release the lemon oils.
- In a stand mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
- Crack in the eggs, add the vanilla and almond extracts, and mix well. Then, gradually add the dry ingredients (flour, baking powder, salt) and mix until almost incorporated.
- Add the buttermilk and stir until barely combined.
- Switch to a rubber spatula and gently fold in the blueberries.
- Spread the batter evenly in the prepared pan, and sprinkle the reserved 2 tablespoons of sugar on top.
- Bake for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. (Note: bake time may vary depending on altitude.)
- Allow the cake to cool before slicing and serving.
Notes
- For added flavor, you can add a few teaspoons of cinnamon to the batter.
- For a richer taste, top the cake with whipped cream or a drizzle of glaze.
- Leftovers can be stored in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
