Lemon Blueberry Cake
Ingredients:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
2 cups fresh blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
Stir in lemon zest, lemon juice, and vanilla extract.
Alternately add the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined.
Gently fold in floured blueberries.
Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Let cool, then drizzle with lemon glaze before serving.