1-First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 baking dish and line it with parchment paper for easy removal later. In a bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 1/4 teaspoon salt to form the dry base.

2-Next, in a mixer, cream 1 cup softened butter with 1 1/2 cups granulated sugar until it’s light and fluffy this adds air for a tender crumb. Then, add 4 large eggs one at a time, followed by 2 teaspoons vanilla extract and 1 cup buttermilk, mixing on low until everything combines smoothly.

3-Gradually incorporate the dry ingredients into the wet mixture, stirring until no flour streaks remain. Gently fold in the juice and zest of 2 lemons (about 1/4 cup lemon juice) and the 1 1/2 cups fresh blueberries that have been tossed with 1 tablespoon flour to prevent sinking. For added inspiration, check out our Mini Muffin Pancake Bites recipe for more quick baking ideas.

4-Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs. Let the cake cool completely before preparing the glaze by mixing 2 1/2 cups powdered sugar with 1/3 cup lemon juice and pouring it over the cake. Once the glaze hardens, garnish with fresh fruit and serve this whole process takes about 1 hour and 5 minutes total.