Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight

Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight

Introduction

When life gives you lemons…make cake! And not just any cake, but a Blueberry Lemonade Buttermilk Cake—a bright, tangy, moist, and utterly irresistible dessert that tastes like summer sunshine in every bite.

This cake is the perfect marriage of tart lemonade flavors, rich buttermilk tenderness, and juicy bursts of blueberries. It’s light enough for an afternoon snack and elegant enough for a dinner party or festive occasion. Easy to whip up and even easier to devour, this cake will quickly become one of your favorite go-to recipes for warm weather gatherings—or any time you need a fresh, fruity treat!

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 tbsp lemon zest (from about 1 large lemon)
• ¼ cup freshly squeezed lemon juice
• ¾ cup buttermilk, room temperature
• 1 ½ cups fresh blueberries (or frozen, do not thaw)
• 1 tbsp all-purpose flour (for tossing the blueberries)
• 1 tsp vanilla extract

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For the Lemonade Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: extra lemon zest for garnish

Preparation:

Step 1: Preheat and Prepare

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.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

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.

Step 4: Add Eggs, Lemon, and Vanilla

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.

Step 5: Alternate Flour and Buttermilk

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.

Step 6: Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour (this keeps them from sinking) and gently fold them into the batter.

Step 7: Bake the Cake

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.

Step 8: Cool and Glaze

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.

Variation

• Blueberry Lemon Layer Cake: Bake in two 8-inch round pans and layer with lemon cream cheese frosting for an impressive cake.
• Mixed Berry Lemonade Cake: Substitute half the blueberries with raspberries or blackberries for a berry medley.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Lemon Poppyseed Blueberry Cake: Add 1 tablespoon of poppyseeds for extra texture and visual appeal.

COOKING Note:

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.

Serving Suggestions:

• Serve warm or at room temperature with a scoop of vanilla or lemon sorbet
• Garnish with extra blueberries and a few mint leaves for a fresh presentation
• Pair with iced tea, lemonade, or a light sparkling wine for a perfect brunch treat
• Perfect for picnics, showers, and summer parties

Tips:

• Zest your lemons before juicing for maximum flavor.
• Measure your flour by spooning it into the cup and leveling it off for accurate results.
• Don’t overmix once the flour is added, or the cake may turn out tough.
• Chill the glaze slightly if you want a thicker drizzle effect.