Follow our instructions for best results!
Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine. Add shredded cold butter and fresh blueberries. Toss with the flour until well coated.
In a small bowl add buttermilk, lemon, zest and maple and give it a guick whisk to combine. Pour buttermilk mixture into dry ingredients.
Transfer batter onto a greased squash basking dish (8x8). Gently press batter to fill in the sides of the baking dish.
Bake for 45 minutes. Use the toothpick method to test the inside and make sure it's cooked through. Transfer to a cooling rack.
Meanwhile, melt remaining butter, add in honey and a pinch of lemon zest. Stir to combine. Pour on top of the cake and let it rest until cooled before slicing.