Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup buttermilk
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to toss with blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon flour (this prevents them from sinking to the bottom). Gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze. Adjust thickness by adding more juice or sugar if needed.
- Drizzle the glaze over the cooled cake. Garnish with extra blueberries or lemon zest if desired.
Enjoy your vibrant and zesty Blueberry Lemonade Buttermilk Cake! Let me know if you’d like a version with cream cheese frosting or a layered version.