Description
A delightful dessert that balances the zesty brightness of lemon with the sweet juiciness of blueberries.
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 your oven to 350 degrees F. Prepare a 9×13 baking dish by greasing it and lining it with parchment paper, allowing for an overhang.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the buttermilk and vanilla.
- Gradually add the dry ingredients, ensuring no streaks of flour remain. Fold in the fresh lemon juice, zest, and blueberries.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for about 40-45 minutes.
- Once cooled, combine powdered sugar and lemon juice to create the glaze. Drizzle over the cake and let it set.
Notes
Consider adding whipped cream or vanilla ice cream when serving. Store in an airtight container for fresh leftovers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg