(Bright, fluffy, and bursting with flavor — perfect for any spring or summer gathering!) 💛

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📋 Ingredients:

• 2/3 cup granulated sugar

• 1 teaspoon fresh lemon zest

• 2 large eggs

• 1/4 cup melted unsalted butter

• 1/4 cup neutral oil (like vegetable or canola)

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup fresh or frozen blueberries

• 1 tablespoon all-purpose flour (for coating the blueberries)

• 1 teaspoon pure vanilla extract

• Powdered sugar (for dusting the top)

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👩‍🍳 Instructions:

1. Prepare the Lemon Sugar Base:
   In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingertips or mix well with a spoon until the sugar becomes fragrant and slightly moist. This step infuses the sugar with a bright, natural lemon aroma.

2. Create the Wet Mixture:
   Add the eggs to the lemon sugar and whisk thoroughly until the mixture becomes light-colored and a little frothy. Then, add the melted butter and oil. Whisk again until completely smooth and emulsified.

3. Sift the Dry Ingredients:
   In a separate bowl, sift together the flour, baking powder, and baking soda. Sifting ensures the cake texture stays light and tender.

4. Combine Wet and Dry:
   Gradually add the dry ingredients to the wet mixture in batches, alternating with the lemon juice. Gently fold the ingredients together after each addition.
   💡 Tip: Avoid overmixing – stir just until no streaks of flour remain to keep the cake soft and airy.

5. Prepare the Blueberries:
   Toss the blueberries in 1 tablespoon of flour, coating them evenly. This helps keep them suspended throughout the cake and prevents them from sinking to the bottom while baking.

6. Fold and Flavor:
   Gently fold the floured blueberries and vanilla extract into the batter using a spatula, making sure the berries are evenly distributed without breaking them.

7. Prepare the Cake Pan:
   Grease an 8-inch (20cm) round cake pan with butter or oil. For easier removal, you can also line the bottom with parchment paper.

8. Bake to Perfection:
   Pour the batter into the prepared pan and spread it out evenly. Bake in a preheated oven at 180°C (350°F) for 35–45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.

9. Keep It Moist:
   After baking, immediately cover the hot cake with a clean, damp cloth. This trick locks in moisture and keeps the top beautifully soft.

10. Final Touch:
    Allow the cake to cool completely on a wire rack. Once cool, lightly dust the surface with powdered sugar for a simple yet elegant finish.

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✨ Serving Suggestions:
Enjoy the cake on its own for a light, zesty treat, or elevate it by serving with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of tangy lemon glaze.
Each bite offers a perfect balance of bright lemon flavor, tender crumb, and juicy bursts of blueberry — absolutely irresistible!