Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup butter (2 sticks), softened
1 1/2 cups granulated sugar
Juice and zest of 2 lemons (about 1/4 cup lemon juice)
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
For the glaze
2 1/2 cups powdered sugar
1/3 cup lemon juice
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, leaving an overhang for easy removal.
-
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
-
Using a stand mixer or hand mixer, cream the butter and sugar until light and fluffy. Add eggs, vanilla, and buttermilk. Mix on low until incorporated.
-
Gradually add the dry ingredients, mixing until there are no streaks of flour. Stir in lemon juice and zest, then fold in blueberries.
-
Pour batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs.
-
Let the cake cool completely. Lift out of the pan using parchment paper.
-
For the glaze, combine powdered sugar and lemon juice. Pour over the cooled cake, allowing it to harden before serving.
-
Serve and enjoy!
Notes
-
Berry Mix: Substitute blueberries with a medley of raspberries, blackberries, or strawberries for a colorful twist.
-
Lemon Glaze: Add lemon zest to the glaze for an extra citrus punch.
-
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian