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 Tbs flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 baking dish with butter or cooking spray. Line it with parchment paper so there’s an overhang on both long sides. This will make removing the cake much easier later.
- In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter and granulated sugar until light and fluffy. Then add eggs, vanilla extract, and buttermilk. Mix on low until fully incorporated.
- Gradually add your dry ingredient mixture into the wet mixture. Mix until no streaks of flour remain. Finally, fold in the juice and zest of lemons and fresh blueberries (tossed in flour). Be gentle while stirring in blueberries to avoid breaking them.
- Pour the batter into your prepared baking dish. Bake for about 40–45 minutes or until a toothpick comes out with moist crumbs. Allow it to cool completely in the dish.
- For the glaze, combine powdered sugar and lemon juice. Pour this over your cooled cake once it’s set. Let it harden before garnishing with fresh fruit if desired. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg