Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 4: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Prepare the Blueberry Compote

In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices (about 5-7 minutes). In a small bowl, mix the cornstarch with water to make a slurry, then add it to the blueberry mixture. Cook for another 2-3 minutes, until the compote thickens. Remove from heat and let it cool.

Step 6: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar.

Step 7: Assemble the Cake

Once the cake has completely cooled, spoon the blueberry compote over the top, spreading it evenly. Drizzle the lemon glaze over the compote, allowing it to cascade down the sides of the cake for a beautiful presentation.