Blueberry Lemonade Buttermilk Cake
A delightful dessert combining bright lemon flavors with sweet blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour provides a tender crumb
- 1.5 tsp baking powder ensures that cake rises beautifully
- 0.25 tsp baking soda for additional lift
- 0.25 tsp salt enhancing the flavors
Wet Ingredients
- 0.5 cup unsalted butter, softened creates a rich and creamy base
- 0.75 cup granulated sugar adding sweetness and moisture
- 2 large eggs vital for structure and richness
- 1 tsp vanilla extract infusing a lovely aroma
- 1 tbsp lemon zest imparts vibrant citrus notes
- 2 tbsp lemon juice ensuring a refreshing tang
- 0.5 cup buttermilk making the cake incredibly moist
Blueberries and Glaze
- 1 cup fresh blueberries bursting with flavor (plus extra for topping)
- 1 cup powdered sugar for a sweet glaze
- 2-3 tbsp fresh lemon juice used in the glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients in three parts, alternating with buttermilk, being careful not to overmix.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared pan and top with extra blueberries if desired.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Glazing
- Whisk together powdered sugar and lemon juice until smooth and creamy.
- Drizzle the glaze over the cooled cake and garnish with more fresh blueberries and lemon zest.
Notes
Make sure your ingredients are at room temperature. Do not overmix once adding dry to wet ingredients. Store cake in an airtight container for up to 3 days.