Blueberry Lemonade Buttermilk Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups all-purpose flour
02 -
1 ½ tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
½ cup unsalted butter, softened
06 -
1 ¼ cups granulated sugar
07 -
2 large eggs
08 -
1 tbsp lemon zest (from about 1 large lemon)
09 -
¼ cup freshly squeezed lemon juice
10 -
¾ cup buttermilk, room temperature
11 -
1 ½ cups fresh blueberries (or frozen, do not thaw)
12 -
1 tbsp all-purpose flour (for tossing the blueberries)
13 -
1 tsp vanilla extract
→ For the Lemonade Glaze
14 -
1 cup powdered sugar
15 -
2–3 tbsp fresh lemon juice
16 -
Extra lemon zest for garnish, optional
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper for easier removal.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. This step helps give the cake a soft and tender texture.
04 -
Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.
05 -
Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
06 -
Toss the blueberries with 1 tablespoon of flour (this keeps them from sinking) and gently fold them into the batter.
07 -
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.
08 -
Allow the cake to cool for about 15 minutes. While it’s still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle generously over the cake and sprinkle with extra lemon zest if desired.
# Notes:
01 -
If using frozen blueberries, add them straight from the freezer to the batter (do not thaw) to avoid bleeding into the cake. The buttermilk helps tenderize the crumb and enhance the tangy lemonade flavor, so don’t substitute with regular milk unless absolutely necessary.