Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (180ml) neutral vegetable oil
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 1 ½ cups (225g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with oil and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the 250g all-purpose flour, sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and pour in the vegetable oil, eggs, milk, vanilla extract, and lemon zest. Stir with a spatula until just combined.
  4. In a separate small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated, then gently fold them into the batter.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.