Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine.
Next add 10 tbsp of the 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. Using a spatula work slowly to incorporate the dry and wet ingredients. The batter is going to look rough and uneven.
Transfer batter onto a greased squash basking dish (8x8). Gently press batter to fill in the sides of the baking dish.
Bake at 425F degrees for 45 minutes. Use the toothpick method to test the inside and make sure it's cooked through. Tops should be golden brown and slightly crusty.
Transfer to a cooling rack.
Meanwhile, melt remaining 2 tbsp of 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.