Blueberry Lemon Cake with Lemon Glaze

Name: Blueberry Lemon Cake with Lemon Glaze
Ingredients: 2 cups confectioners' sugar; 3/4 cup granulated sugar; 1 to 2 teaspoons lemon zest or to taste, for garnishing; 1 cup all-purpose flour; 1/2 cup buttermilk; 1 large egg; 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted); 1/4 cup lemon juice, or as necessary for consistency; pinch salt, optional and to taste; 1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less); 3 tablespoons lemon juice; 1 teaspoon vanilla extract; 2 teaspoons lemon zest; 2 teaspoons baking powder; 3 tablespoons canola or vegetable oil

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries...

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Ingredients

2 cups confectioners' sugar
3/4 cup granulated sugar
1 to 2 teaspoons lemon zest or to taste, for garnishing
1 cup all-purpose flour
1/2 cup buttermilk
1 large egg
1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
1/4 cup lemon juice, or as necessary for consistency
pinch salt, optional and to taste
1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 teaspoons baking powder
3 tablespoons canola or vegetable oil