Ingredients

Scale

(Serves 8–10)

Cake base:

1½ cups (190g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, softened (you love buttery richness!)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp—don’t skip!)
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:

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
Optional: 1 tsp lemon zest

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease a 9″ round cake pan or 8×8″ square pan; line bottom 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 (~2 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 fold in floured blueberries.

3. Bake:

Pour batter into pan. Bake 35–40 minutes until golden and toothpick comes out clean (avoid blueberry pockets). Cool 15 minutes in pan; transfer to wire rack.

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: ~12g/slice
✅ Keto version:
→ 1½ cups almond flour + ¼ cup coconut flour + 1 tbsp xanthan gum
→ ¾ cup monk fruit blend
→ Sugar-free glaze (powdered erythritol + lemon juice)
→ Net carbs: ~4g/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, 8 servings):