Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice for glaze
  • 1 teaspoon lemon zest for glaze (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pan, or line with parchment paper.
  3. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. In a large bowl, beat butter and sugar together until light and fluffy.
  5. Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract; mix until combined.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in blueberries using a spatula to avoid crushing them.
  8. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. In a bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed.
  11. Once the cake is completely cool, pour glaze over the top and let it set.