This pan-baked cake captures the best of blueberry muffins in a single, shareable dessert. Light and tender, it’s infused with tangy lemon zest and juice, balanced by a touch of vanilla and buttermilk. Juicy blueberries, dusted with cornstarch to prevent sinking, are folded throughout, giving bursts of fruity sweetness in every bite. Serve warm or at room temperature with a dollop of whipped cream for a delightful breakfast, brunch, or dessert treat.
