Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9" x 13" baking pan and set aside.
Prepare the Blueberries:
- If using frozen blueberries, thaw and drain them well. Coat all blueberries in a light dusting of flour to prevent them from sinking into the batter.
Mix the Base Mixture:
- In a large mixing bowl, combine the flour, granulated sugar, and softened butter. Use an electric mixer to blend until the mixture resembles coarse crumbs. Reserve ¾ cup of this mixture for the topping.
Create the Batter:
- Add the salt, baking powder, milk, vanilla extract, egg yolks, and lemon zest to the remaining crumb mixture. Mix until smooth and well combined.
Beat the Egg Whites:
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter to create a light and airy texture.
Assemble the Cake:
- Pour the batter evenly into the greased baking pan. Scatter the blueberries evenly over the top, followed by the reserved crumb mixture.
Bake the Dessert:
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Prepare the Lemon Glaze:
- While the cake bakes, whisk together the lemon juice and confectioners’ sugar until smooth. Adjust the consistency by adding more sugar or lemon juice if needed.
Drizzle the Glaze:
- Once the cake is out of the oven and slightly cooled, drizzle the glaze evenly over the top.
Serve and Enjoy:
- Slice the cake and serve warm or at room temperature. Pair with whipped cream or vanilla ice cream for an extra treat.