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
