Ingredients
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, prepare the glaze by mixing the powdered sugar with enough lemon juice to achieve a drizzling consistency. Drizzle the glaze over the cooled cake.
Enjoy.