Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for coating blueberries)
For the Lemonade Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra tang)
Directions:
Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square cake pan. You can also line it with parchment paper for easier removal.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add Eggs & Flavors: Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Add Buttermilk & Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined—don’t overmix.
Prepare Blueberries: Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired. Drizzle over the cooled cake.
Serve: Let the glaze set before slicing. Enjoy chilled or at room temperature for a refreshing, sweet-tart treat!
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 340 kcal per slice | Servings: 9 slices
