Blueberry Lemonade Buttermilk Cake

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 tbsp lemon zest (about 1 lemon)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp flour (for tossing blueberries)

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Optional: extra blueberries and lemon zest for garnish

INSTRUCTIONS

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or an 8×8-inch square pan) and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  5. Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry mixture. Do not overmix.
  6. Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
  7. Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
  10. Garnish with extra blueberries and a sprinkle of lemon zest if desired. Slice and enjoy!

Let me know if you’d like a variation—like turning it into cupcakes or adding a cream cheese layer!

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