Cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and lemon zest.
Alternate adding flour mixture and milk into the butter mixture, starting and ending with flour.
Fold in the blueberries gently.
Pour into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Cool completely before slicing. Optional: Dust with powdered sugar or top with lemon glaze.
Serving and Storage Tips:
Serve slices with a dollop of whipped cream or Greek yogurt.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Variations:
Gluten-free: Use a 1:1 gluten-free flour blend.
Citrusy twist: Add orange zest instead of lemon.
Vegan version: Substitute eggs with applesauce and use plant-based milk and butter.
FAQs:
Q: Can I use dried blueberries?
A: Yes, soak them in warm water for 10 minutes before folding them in.
Q: Is lavender safe to eat?
A: Only use culinary-grade dried lavender — it’s safe and adds a delicate floral flavor.
Q: Can I freeze this cake?
A: Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
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