Tangy Lemon Blueberry Cake

Sure! Here’s a recipe for Tangy Lemon Blueberry Cake:

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons 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 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this.
4. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.

1. Gently fold in the fresh blueberries, being careful not to crush them.
2. Pour the batter into the prepared cake pan and smooth the top with a spatula.
3. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the lemon glaze by combining the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until smooth.
5. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack.
6. While the cake is still warm, poke several holes in the top with a toothpick or skewer. Drizzle the lemon glaze over the cake, allowing it to soak into the holes.
7. Let the cake cool completely before serving. You can garnish it with additional blueberries and lemon zest if desired.

Enjoy your Tangy Lemon Blueberry Cake!