Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 8x8 square baking dish with butter and line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest until smooth.
  4. Gradually stir in the flour, baking powder, and salt, alternating with the milk until just combined. Stop mixing as soon as flour streaks disappear.
  5. In a separate small bowl, toss the blueberries with 1 tablespoon of flour until coated.
  6. Gently fold the floured berries into the batter using a spatula with a cut-and-fold motion to avoid streaking the batter purple.
  7. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  8. Whisk together powdered sugar, heavy cream, and vanilla extract to create a simple glaze; drizzle over the cooled cake.