🍰 Blueberry Lemonade Buttermilk Cake 🍋
Delight in this refreshing twist on a classic cake!
📋 Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 large lemon)
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, room temperature
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
- 1 tbsp all-purpose flour (for tossing the blueberries)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp fresh lemon juice (for glaze)
- Optional: extra lemon zest for garnish
📝 Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.
5. Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
7. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for about 15 minutes. While still warm, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cake and sprinkle with extra lemon zest if desired.