Harshita Sinha
2 1/4 cups flour, 2 cups sugar, 2 tsp baking powder, 1 tsp salt, 1/2 cup unsalted butter, 2 eggs, 2 tsp lemon zest, 2 tbsp lemon juice, 1 cup buttermilk, 2 cups blueberries.
Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
In a large bowl, whisk together butter, eggs, lemon zest, lemon juice, and buttermilk.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Gently fold in the blueberries.
Divide batter evenly, smooth tops, bake 35-40 min or until toothpick comes out clean, cool 10 min in pans, then transfer to wire rack to cool completely.