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Citrus Blueberry Cake

A delightful harmony of tart citrus and plump blueberries, this easy-to-make cake is perfect for crowd-pleasing gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar Can use white or brown sugar for variation
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with milk + vinegar/lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
Fruits
  • 1 cup fresh blueberries Gently fold in for best texture

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 the flour, sugar, baking powder, and salt.
  3. Add the 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

This cake stays well in the fridge for about 3-4 days and can be frozen for up to a month. Wrap slices tightly before freezing.