1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for coating blueberries)
For the Lemonade Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra tang)
Directions
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