🍋 Blueberry Lemonade Buttermilk Cake Recipe
🍰 Ingredients
For the Cake:
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• ¾ cup buttermilk
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tbsp flour (to toss with blueberries)
For the Lemonade Glaze:
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: 1 tsp lemon zest for extra zing
🧁 Instructions
1. Prep
• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch round or square cake pan, or line with parchment.
2. Mix Dry Ingredients
In a bowl, whisk together:
• Flour
• Baking powder
• Baking soda
• Salt Set aside.
3. Cream Butter and Sugar
In a large bowl:
• Beat butter, sugar, and lemon zest together until light and fluffy (about 2–3 minutes).
• Add eggs one at a time, mixing well after each.
• Stir in vanilla and lemon juice.
4. Add Buttermilk and Dry Ingredients
• Alternate adding the dry ingredients and buttermilk to the wet mixture in 2-3 batches, starting and ending with dry. Mix just until combined.
5. Add Blueberries
• Toss blueberries with 1 tbsp flour (prevents sinking).
• Gently fold into the batter.
6. Bake
• Pour into prepared pan and smooth the top.
• Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Glaze
• Whisk together powdered sugar and lemon juice until smooth.
• Drizzle over warm or fully cooled cake.
• Optional: Sprinkle with extra lemon zest or a few fresh blueberries for decoration.
🍽️ Serving Tips
• Serve chilled for a lemonade-like tangy dessert.
• Pairs beautifully with tea, lemonade, or whipped cream.