Ingredients
Cake
- 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
Glaze
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper, leaving an overhang on the long sides to easily lift out the cake after baking.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs, vanilla, and buttermilk: Beat in the eggs one at a time, then add the vanilla extract and buttermilk. Mix on low speed until just incorporated; the batter may look a bit curdled—this is normal.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain.
- Add lemon and blueberries: Mix in the lemon juice and zest. Gently fold in the blueberries that have been tossed in flour, using a spatula to avoid breaking them up.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Cool: Let the cake cool completely in the pan on a wire rack. You can lift the cake out using the parchment paper if desired, or leave it in the pan for glazing and serving.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Glaze and serve: Pour the glaze evenly over the cooled cake. Allow the glaze to harden before slicing and serving. Optionally, garnish with a bit of extra lemon zest or fresh blueberries.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to avoid excess bleeding.
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake.
- For a brighter lemon flavor, add a bit of extra zest to the glaze.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake freezes well (unglazed); thaw and add fresh glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 340
- Sugar: 37g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg