Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • ½ cup (120ml) buttermilk
  • 1 ½ cups (225g) fresh blueberries, washed and dried
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar until fluffy using a mixer.
  4. Add eggs one at a time, mixing well after each addition; then add vanilla and lemon zest.
  5. Gradually mix in the dry ingredients, alternating with buttermilk until just combined.
  6. Gently fold the blueberries into the batter.
  7. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a skewer comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  9. In a bowl, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.