4️⃣ Combine Wet and Dry
- Using a spatula or mixer on low, alternately add the dry ingredients and buttermilk to the wet mixture in batches (starting and ending with dry ingredients).
- Mix just until combined — do not overmix. The batter should be smooth and slightly thick.
5️⃣ Add Blueberries
- In a small bowl, toss blueberries with 1 tablespoon flour to prevent sinking.
- Gently fold blueberries into the batter with a spatula.
6️⃣ Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean (check at 50 minutes).
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7️⃣ Make and Add the Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top, letting it gently run down the sides.
💡 Tips & Serving Suggestions
- Use wild blueberries if available for a more intense berry flavor.
- Add texture: Sprinkle raw sugar or sliced almonds on top before baking for a light crunch.
- Store: Keep covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve: Enjoy on its own, or with whipped cream or a scoop of lemon sorbet for a refreshing dessert plate.
📋 Quick Info
See more on the next page
Advertisement
See more on the next page
Advertisement
