A lemony, berry-filled treat with a tender crumb and tangy glaze!

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📋 Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest (from 1–2 lemons)

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

• 2¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup buttermilk, at room temperature

• 2 cups fresh or frozen blueberries

  • If using frozen or very juicy berries, toss them in 1 tablespoon flour to prevent sinking

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For the Glaze:

• 1½ cups powdered sugar, sifted

• 2–4 tablespoons fresh lemon juice (for a tangy glaze)
  (or use milk or buttermilk for a milder flavor)

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🧁 Instructions

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9x13-inch pan or two 9-inch round cake pans. You can also line the bottom with parchment paper for easy removal.

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2. Cream Butter and Sugar

• In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
  This step is crucial for a tender cake texture.

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3. Add Eggs and Flavorings

• Beat in the eggs, one at a time, mixing well after each addition.

• Add lemon zest, lemon juice, and vanilla extract. Mix until fully combined.

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4. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

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5. Mix Wet and Dry

• Alternate adding the dry ingredients and the buttermilk to the butter mixture:

  • Start and end with the dry mixture.

  • Mix gently after each addition to avoid overmixing (this keeps the cake soft!).

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6. Fold in Blueberries

• Gently fold in the blueberries with a spatula. If using frozen berries, make sure they’re coated in flour before folding them in.

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7. Bake

• Pour the batter into the prepared pan(s) and smooth the top with a spatula.

• Bake for 40–50 minutes (for a 9x13 cake) or 30–35 minutes (for rounds), or until a toothpick inserted in the center comes out clean or with moist crumbs.

• Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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8. Make the Glaze

• In a small bowl, whisk together powdered sugar and lemon juice (start with 2 tablespoons and add more to reach desired consistency).

• Drizzle glaze over the completely cooled cake. Let it set before slicing.

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🌟 Tips:

• For a more intense blueberry flavor, add ¼ teaspoon of blueberry extract or use a mix of wild blueberries.

• Want more zing? Add a little lemon extract to the batter or glaze.

• This cake can also be made as cupcakes – bake for 18–22 minutes.

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🧊 Storage:

• Room temp: Store covered for up to 2 days.

• Fridge: Keeps for 4–5 days (bring to room temp before serving).

• Freezer: Freeze (without glaze) for up to 2 months. Glaze after thawing.