Blueberry Lemon Cake with Lemon Glaze

Prepare the Cake Batter In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and fresh lemon juice.

Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Do not overmix the batter.

Coat Blueberries Gently toss the fresh blueberries with 2 tablespoons of all-purpose flour until they are coated. This will prevent the blueberries from sinking to the bottom of the cake while baking.

Assemble and Bake Pour the cake batter into a greased and floured cake pan. Sprinkle the coated blueberries over the top of the batter. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Lemon Glaze In a small bowl, whisk together the confectioners' sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined.

Glaze the Cake Once the cake has cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before slicing and serving.