lidi basti

🍋🫐 Wild Blueberry Lemonade Butter Cake

Fresh, refreshing, and soft!

Ingredients

For the cake
• 2 + 1⁄2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 tablespoon baking soda (not baking powder—I corrected it according to the recipe, but you can leave it as is if you prefer)
• 1⁄2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1⁄2 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 cup buttermilk
• 1 + 1⁄2 cups fresh blueberries
• 1 tablespoon flour (for dusting the blueberries)

For the Glaze
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

⸻

🍰 Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (24 cm) cake pan and lightly flour it.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, then add the lemon zest and lemon juice.
5. Alternately add the dry ingredients and buttermilk, mixing with a spatula until homogeneous.
6. Coat the blueberries in a separate bowl with 1 tablespoon of flour, add them to the batter, and mix gently.
7. Transfer the batter to the pan and bake for 50–60 minutes, checking regularly.
8. Once the cake has cooled completely, drizzle the glaze made with powdered sugar and lemon juice over the top.
🍋🫐✨