Preparation
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper for easier removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. This step helps give the cake a soft and tender texture.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.
Step 5: Alternate Flour and Buttermilk
Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour (this keeps them from sinking) and gently fold them into the batter.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool for about 15 minutes. While it’s still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle generously over the cake and sprinkle with extra lemon zest if desired.
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