• 1 cup unsalted butter, room temperature
• 1 1/4 cup sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla
• 3 cup sifted flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• zest & juice of 3 medium lemons
• 1 1/2 cup fresh blueberries
• 1 tablespoon of all purpose flour

Prepare 2 round cake pans, 9×13 pan or 2 loaf pans. Preheat oven to 350 F. Beat the butter until creamy, then cream the butter with the sugar and brown sugar. Add eggs and vanilla. Mix flour, baking powder, and salt slowly, then add to the butter mixture. Follow with buttermilk, lemon zest, and juice of lemon. Stir blueberries in 1 tablespoon of flour, then stir into the batter. Spoon evenly into the pan; the batter will be extremely thick, so do not overmix. Bake for 21-26 minutes or until toothpick comes out clean.