Ingredients
Scale
- 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
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- Whisk together the dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together the sugar and butter in a stand mixer until light and fluffy.
- Add the eggs, vanilla, and buttermilk. Mix on low until combined.
- Mix in the dry ingredients until there are no streaks of flour.
- Fold in the lemon juice and zest, then gently fold in the blueberries.
- Pour the batter into the prepared dish and bake for 40-45 minutes or until a toothpick comes out with moist crumbs.
- Allow the cake to cool completely.
- Combine powdered sugar and lemon juice for the glaze, pour over cooled cake, and let glaze harden before serving.
Notes
Use softened butter for better creaming. Toss blueberries in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon, Blueberry, Cake, Dessert, Sweet Treat