Lemon Blueberry Cake

A bright and moist lemon blueberry cake that stays tender with buttery richness and a pop of citrus from fresh blueberries.

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Preheat oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment.
Whisk together flour, baking powder, and salt in a bowl for 30 seconds and set aside.
In a mixer, beat the butter and sugar on medium speed for 3–4 minutes until pale and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
With the mixer on low, alternate adding the dry ingredients and liquids until just combined.
Toss the blueberries with flour to coat and fold gently into the batter.
Divide the batter evenly between pans and smooth the tops. Bake for 28–35 minutes until a toothpick comes out clean.
Cool cakes in the pans for 10 minutes, then turn out onto a cooling rack. Prepare the glaze by mixing powdered sugar with lemon juice and water until pourable and drizzle over the cooled cakes.
Assemble cake layers with optional glaze or lemon curd in between. Let the glaze set before slicing.

For gluten-free, use a flour blend with xanthan gum and adjust baking time. For dairy-free, replace butter and sour cream accordingly.