INGREDIENTS
For the cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (about 1 lemon)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing blueberries)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: extra blueberries and lemon zest for garnish
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or an 8×8-inch square pan) and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry mixture. Do not overmix.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Garnish with extra blueberries and a sprinkle of lemon zest if desired. Slice and enjoy!
Let me know if you’d like a variation—like turning it into cupcakes or adding a cream cheese layer!