Ingredients

Scale

(Serves 12–16)

Cake base:

2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp salt
¾ cup (1½ sticks / 170g) unsalted butter, softened (you love buttery richness!)
1¼ cups granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp—you love citrus!)
⅓ cup fresh lemon juice
½ cup buttermilk (or whole milk + 1½ tsp vinegar)
1½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Lemon glaze:

1½ cups powdered sugar, sifted
3–4 tbsp fresh lemon juice
Optional: 1 tsp lemon zest

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease a 9×13″ sheet pan; line with parchment.
Toss blueberries with 1 tbsp flour; set aside.

2. Make batter:

Whisk flour, baking powder, and salt in a bowl.
Beat butter and sugar until light (~3 min). Add eggs one at a time, then vanilla and lemon zest.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
Gently stir in lemon juice (batter will be thin—normal!). Fold in floured blueberries.

3. Bake:

Pour batter into pan. Bake 28–32 minutes until golden and toothpick comes out clean (avoid blueberry pockets). Cool completely in pan.

4. Glaze & serve:

Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Let set 15 minutes before slicing.

💡 Pro Tips for Perfection:
✅ Flour the blueberries—prevents sinking to bottom (critical for even distribution!).
✅ Don’t overmix—fold gently to keep cake tender.
✅ Blood sugar friendly (you love this!):
→ Replace sugars with monk fruit blend (1:1 swap)
→ Use sugar-free powdered erythritol for glaze
→ Net carbs: ~14g/slice
✅ Keto version:
→ 2 cups almond flour + ¼ cup coconut flour + 1 tbsp xanthan gum
→ 1 cup monk fruit blend
→ Sugar-free glaze (powdered erythritol + lemon juice)
→ Net carbs: ~5g/slice
✅ Extra decadence:
→ Swirl ¼ cup cream cheese into batter before baking (you love cream cheese!)
→ Serve with whipped cream sweetened with vanilla stevia
✅ Make ahead: Cake keeps 3 days room temp (cover tightly), 5 days refrigerated, or freeze unfrosted slices 3 months.

Prep Time & Nutrition (per slice, 16 servings):