Lemon Blueberry Summer Cake in 75 Mins

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. In a small bowl, toss the fresh blueberries with 1 tablespoon of the measured flour until lightly coated.
3. Cream together the softened butter and sugar until the mixture looks pale and fluffy.
4. Whisk in the eggs one at a time, followed by the lemon zest and vanilla extract.
5. In a separate bowl, sift together the remaining flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and the buttermilk/lemon juice mixture to the butter mixture, stirring gently with a spatula until just combined.
7. Gently fold in the flour-coated blueberries using a rubber spatula, being careful not to overmix.
8. Pour the batter into the pan and smooth the top.
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
11. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
12. Drizzle the glaze over the top of the cooled cake.