Description
This Blueberry Lemonade Buttermilk Cake is moist, bursting with fresh blueberries, and perfectly tangy with a sweet lemonade glaze. Buttermilk keeps the crumb tender while lemon zest and juice add a refreshing zing — perfect for spring, summer, or anytime you need a bright and fruity dessert!
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
1 tbsp lemon zest (from about 1 large lemon)
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, room temperature
1 ½ cups fresh blueberries (or frozen; do not thaw)
1 tbsp all-purpose flour (for tossing the blueberries)
1 tsp vanilla extract
For the Lemonade Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: extra lemon zest for garnish
Instructions
1️⃣ Preheat the oven:
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream butter and sugar:
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed for 2–3 minutes until light and fluffy.
4️⃣ Add eggs, lemon, and vanilla:
Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla extract. Mix until smooth.
5️⃣ Alternate flour and buttermilk:
Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Stir on low speed just until combined — do not overmix.
6️⃣ Fold in blueberries:
Toss the blueberries with 1 tablespoon of flour (this prevents sinking). Gently fold them into the batter with a spatula.
7️⃣ Bake the cake:
Spread the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Cool and glaze:
Let the cake cool in the pan for 15 minutes. In a small bowl, whisk powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth. Drizzle the glaze over the warm cake. Garnish with extra lemon zest if desired.
Notes
For even more lemon flavor, substitute lemon extract for vanilla.
If using frozen blueberries, do not thaw before adding.
The glaze can be adjusted to your desired thickness by adding more or less lemon juice.
This cake stays moist for several days and freezes well without the glaze.