We made this for Easter brunch this year as more of a dessert item, and it was quite good! It was very easy, but the room temperature ingredients are key, so plan ahead. It was no problem to make this gluten-free (it may have been denser, but as a breakfast cake that was fine). I got the recipe from Delish and didn’t change anything. I did not use parchment paper, but left in case others might want to try it that way. Definitely a make again!

• 3 cups all-purpose flour (I used King Arthur GF all-purpose)
• 3/4 tsp kosher salt
• 1/2 tsp baking soda (I do use GF)
• 1 cup unsalted butter, room temperature
• 2 tsp lemon zest
• 2 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 cup buttermilk, room temperature
• 3 cups fresh blueberries, divided

Preheat oven to 350°. Grease a 13″-by-9″ baking pan with cooking spray. Line with parchment, leaving a 2″ overhang on both long sides. Grease parchment with cooking spray.

In a large bowl, whisk flour, salt, and baking soda until combined.

In another large bowl, using handheld mixer on medium-high speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter, lemon zest, and 2 cups granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.

Add half of dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients. Continue to beat on low speed until just combined. Fold 2 1/2 cups blueberries into batter.

Spread batter into prepared pan and sprinkle with remaining 1/2 cup blueberries. Bake cake until light golden and a tester inserted into the center comes out clean, 60 to 65 minutes. Let cool completely in pan.