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 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- In a medium mixing bowl, whisk together the dry ingredients: flour through salt. Set aside.
- In a stand mixer, cream together the sugar and butter until light and fluffy.
- Add the eggs, vanilla, and buttermilk, and mix on low until incorporated.
- Add the dry ingredients and mix until no streaks of flour remain. Stir in the lemon juice and zest.
- Gently fold in the blueberries.
- Pour the batter into the prepared dish and bake for 40-45 minutes, or until a toothpick comes out with moist crumbs.
- Allow to cool completely. Combine the powdered sugar and lemon juice for the glaze, and pour over the cooled cake.
Notes
Store leftover cake at room temperature for up to three days or in the refrigerator for up to a week. For a fun twist, add nuts or different fruits.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg