1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease and Flour Pan: Grease a 9×13 inch baking pan. You can use butter or non-stick cooking spray. For easier removal later, you can also line the bottom of the pan with parchment paper, then grease the parchment.

2. Cream Together Wet Ingredients and Sugar:

1. Cream Butter and Sugar: Using an electric mixer, or stand mixer, cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
2. Separate Eggs: Separate the egg yolks from the whites, placing the whites in a clean, separate bowl.
3. Incorporate Wet Ingredients: Add the egg yolks one at a time, beating well after each addition. Then, mix in the vanilla extract.

3. Combine Dry Ingredients: The Foundation of the Cake

1. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, and salt. Set aside.

4. Combine Wet and Dry Ingredients: Bringing the Batter Together

1. Gradually Add: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
2. Add Lemon Zest: Mix in the zest of one lemon.

5. Beat Egg Whites: Adding Lightness and Volume

1. Beat Egg Whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This will add a light and airy texture to your cake.
   • Tip: Make sure your bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping up properly.

6. Fold in Egg Whites: A Gentle Touch

1. Gently Fold: Gently fold the beaten egg whites into the cake batter. This should be done in stages, adding about a third of the egg whites at a time. Fold until no white streaks remain, but be careful to not deflate the egg whites.

7. Prepare Blueberries and Assemble: Adding the Fruity Burst

1. Coat Blueberries: If using fresh blueberries, toss them with 2 tablespoons of the measured flour. This helps prevent them from sinking to the bottom. If using frozen, thaw completely, drain them well, and then proceed to coat them with flour.
2. Reserve Topping: In a small bowl, combine the reserved ¾ cup of batter mix.
3. Spread Batter: Pour about two thirds of the cake batter into the prepared 9×13 inch pan and spread it evenly.
4. Distribute Blueberries: Sprinkle the flour-coated blueberries evenly over the batter in the pan.
5. Add Topping: Sprinkle the reserved batter mix over the blueberries.

8. Bake the Cake: Achieving a Golden-Brown Finish

1. Bake: Place the pan in the preheated oven and bake for 40-50 minutes.
   • Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown.

9. Prepare the Lemon Glaze: A Tangy and Sweet Topping

1. Combine Ingredients: While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
   • Adjust Consistency: If the glaze is too thick, add a little more lemon juice or water, one teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, add a bit more powdered sugar.

10. Glaze the Cake: Adding the Finishing Touch

1. Cool Slightly: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes.
2. Pour Glaze: While the cake is still warm, pour the prepared lemon glaze evenly over the top. The warmth will help the glaze soak into the cake, adding extra flavor and moisture.

11. Cool and Serve: Enjoying the Fruits of Your Labor

1. Cool Completely: Allow the cake to cool completely in the pan before cutting and serving. This will allow the glaze to set and the cake to firm up.
2. Serve: Once cooled, cut the Lemon Glazed Blueberry Boyfriend Bait into squares and serve.