Blueberry Lemonade Buttermilk Cake

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

• 1/2 cup fresh lemon juice

• Zest of 1 lemon

• 1 cup fresh blueberries (or frozen, but fresh is ideal)

For the Lemon Glaze:

• 1/2 cup powdered sugar

• 2 tablespoons fresh lemon juice

• Zest of 1 lemon (optional)

Instructions:

For the Cake:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Add eggs and flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

5. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in the blueberries: Gently fold the fresh blueberries into the batter with a spatula.

7. Bake the cake: Pour the batter into your prepared cake pan. Smooth the top with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth and well combined.

2. Drizzle the glaze: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.