Blueberry Cake

This beautiful blueberry cake is supremely moist, with a deliciously soft & tender crumb, and a slight hint of lemon. It’s not too sweet – which makes it ideal for afternoon tea or brunch. It’s easy to whip up, and with juicy berries in every bite – it’s the perfect way to showcase fresh blueberries.

This blueberry cake is the best recipe I’ve made in a long time. The cake itself is moist and tender with a delicious buttery vanilla flavor. Then every bite is filled with sweet, juicy blueberries. It’s designed to be enjoyed more like a coffee cake – so either for brunch or afternoon tea. But I could seriously enjoy this cake any time of day.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup unsalted butter , softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• ½ cup milk
• ½ cup sour cream
• 16 oz blueberries