Lemon Blueberry Cake

1. Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup buttermilk
• 2 cups fresh blueberries, tossed in 1 tbsp flour

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Fold in the blueberries.
5. Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 350 | Servings: 12