Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest (from about 1 lemon)
  • ½ cup (120ml) buttermilk
  • 1 cup (150g) fresh blueberries (or frozen, if using, do not thaw)
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
  6. Gently fold in the blueberries without over-mixing to keep them intact.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
  9. Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  10. Drizzle the glaze over the cooled cake before serving.