Blueberry Lemonade Buttermilk Cake is a bright, tender, and tangy dessert that bursts with juicy blueberries and zesty lemon in every bite. The buttermilk gives it a soft, moist crumb, while the lemon glaze adds just the right sweet-tart finish. It’s the kind of cake I love to bake when I want something fruity, fresh, and perfect for any season.
Why You’ll Love This Recipe
I love how this cake brings together the classic pairing of blueberries and lemon in such a soft, luscious way. The buttermilk makes it extra moist, while the lemon zest and juice give it a sunny, citrusy kick. It’s easy to make, great for brunch or dessert, and it keeps beautifully—if I don’t eat it all first!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Buttermilk
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Fresh lemon juice
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Lemon zest
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Vanilla extract
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Fresh or frozen blueberries (if frozen, I don’t thaw them)
For the glaze:
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Powdered sugar
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Fresh lemon juice
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Lemon zest (optional)
directions
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I preheat the oven to 350°F (175°C) and grease and flour a 9-inch round or loaf cake pan.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a separate large bowl, I cream the butter and sugar until light and fluffy.
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I beat in the eggs one at a time, then mix in the lemon juice, zest, and vanilla extract.
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I add the dry ingredients in three parts, alternating with the buttermilk, mixing just until combined.
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I gently fold in the blueberries, tossing them first in a little flour to help prevent sinking.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake cools slightly, I whisk together the glaze ingredients until smooth.
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I drizzle the glaze over the warm or cooled cake and let it set before slicing.
Servings and timing
This recipe serves 8–10.
Prep time: 15 minutes
Bake time: 45–55 minutes
Cool time: 30 minutes
Total time: approximately 1 hour 30 minutes
Variations
Sometimes I add a handful of chopped strawberries for extra color and flavor. I’ve made it in muffin form for individual servings, or doubled the recipe for a layered version with lemon curd between the layers. When I want extra texture, I sprinkle a bit of coarse sugar or sliced almonds on top before baking.
storage/reheating
I store the cake at room temperature in an airtight container for up to 3 days, or refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for 10–15 seconds. It also freezes well—I wrap it tightly in plastic and foil, then thaw at room temperature before serving.
FAQs
Can I use frozen blueberries?
Yes, I often use frozen blueberries straight from the freezer. I toss them in a little flour before adding to the batter to help keep them from sinking and turning the batter blue.
What can I use instead of buttermilk?
I make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes. It works just as well in this recipe.
Does this cake need to be refrigerated?
Only if I want to keep it for more than a few days. Otherwise, it stays fresh at room temperature in a covered container.
Can I make this into cupcakes?
Yes! I divide the batter into cupcake liners and bake at 350°F for about 20–25 minutes. They turn out soft and fluffy with a perfect dome.
How do I keep the blueberries from sinking?
Tossing them in a little flour before folding into the batter helps distribute them evenly and keeps them suspended throughout the cake.
Conclusion
Blueberry Lemonade Buttermilk Cake is a soft, citrusy treat I always come back to when I want something light and refreshing with a sweet finish. It’s packed with juicy blueberries, brightened by lemon, and made ultra-tender thanks to buttermilk. Whether I’m baking it for brunch, a spring picnic, or just because, it’s always a sweet success.
Print
Blueberry Lemonade Buttermilk Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Lemonade Buttermilk Cake is a moist, citrusy cake bursting with blueberries and lemon flavor, topped with a tangy lemon glaze—perfect for brunch, dessert, or any sunny occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for coating blueberries)
- For the glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add lemon juice, lemon zest, and vanilla extract; mix well.
- Add dry ingredients in three additions, alternating with buttermilk. Mix until just combined.
- Toss blueberries with 1 tablespoon flour, then fold into the batter gently.
- Pour batter into prepared pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool slightly, then whisk glaze ingredients and drizzle over warm or cooled cake. Let set before slicing.
Notes
- Add chopped strawberries for color variation.
- Convert to muffins or cupcakes; bake for 20–25 minutes.
- Sprinkle coarse sugar or sliced almonds on top before baking for texture.
- Double the recipe for a layered cake with lemon curd between layers.
- Use a buttermilk substitute with lemon juice or vinegar in milk.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
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