Directions
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Preheat the oven to 350°F (175°C). Grease a 9-inch (24 cm) cake pan and lightly flour it. This step is crucial for ensuring that your cake releases easily once baked, allowing it to maintain its beautiful shape.
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In a bowl, mix the flour, baking powder, baking soda, and salt. This dry mixture serves as the foundation for your cake, providing structure while ensuring it rises beautifully.
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In a separate bowl, cream the butter and sugar until light and fluffy. This step aerates the butter, creating a tremendous texture that gives the cake its inviting crumb.
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Add the eggs one at a time, then add the lemon zest and lemon juice. Mixing in the eggs incrementally ensures that they incorporate smoothly, enhancing the richness of the batter with each addition.
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Alternately add the dry ingredients and buttermilk, mixing with a spatula until homogeneous. This method keeps the batter from being over-mixed, preserving its tender qualities, while the buttermilk adds a touch of tanginess.
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Coat the blueberries in a separate bowl with 1 tablespoon of flour, then add them to the batter, mixing gently. This light dusting helps keep the blueberries suspended in the batter and prevents them from sinking during baking.
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Transfer the batter to the pan and bake for 50–60 minutes, checking regularly. The cake is done when it has a light golden color and a toothpick inserted into the center comes out clean.
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Once the cake has cooled completely, drizzle the glaze made with powdered sugar and lemon juice over the top. This sweet-tart glaze will bring a luscious finish to your cake, making it irresistible.
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