Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
1 tbsp lemon zest (from about 1 large lemon)
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, room temperature
1 ½ cups fresh blueberries (or frozen, do not thaw)
1 tbsp all-purpose flour (for tossing the blueberries)
1 tsp vanilla extract
For the Lemonade Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: extra lemon zest for garnish
Preparation:
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