[‘Use softened butter, not melted, for a fluffier cake.’, ‘Use room temperature eggs and buttermilk to avoid curdling.’, ‘Fold blueberries gently to keep them whole and prevent purple streaks.’, ‘Start checking the cake at 55 minutes to avoid overbaking.’, ‘Cool cake in pan for 15 minutes before transferring to rack to prevent sogginess.’, ‘Glaze can be made a day ahead and stored in the fridge; whisk before use.’, ‘Coat blueberries lightly with flour before folding to prevent sinking.’, ‘Frozen blueberries can be used but add them frozen to avoid color bleeding.’, ‘Substitute buttermilk with yogurt mixed with milk or milk with lemon juice/vinegar if needed.’, ‘For gluten-free, use almond flour or gluten-free baking flour blend.’, ‘For dairy-free, use plant-based milk with vinegar and vegan butter or coconut oil.’]