Blueberry Lemonade Buttermilk Cake

Blueberry Lemonade Buttermilk Cake is a delightful dessert that blends sweet blueberries with tangy lemon flavors. This moist and tender cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or just craving a sweet treat. With its vibrant colors and refreshing taste, this cake is sure to impress everyone at the table.

Why Make This Recipe

This Blueberry Lemonade Buttermilk Cake is not just beautiful; it is also easy to make! The combination of fresh blueberries and zesty lemon juice gives it a unique flavor that is both light and refreshing. The use of buttermilk makes the cake incredibly moist, ensuring that every bite is delicious. Whether you’re an experienced baker or just starting, this recipe is simple enough for anyone to follow and enjoy.

How to Make Blueberry Lemonade Buttermilk Cake

Ingredients:

1 1⁄2 cups (190g) all-purpose flour
1 1⁄2 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest (about 1 lemon)
2 tbsp lemon juice (freshly squeezed)
1/2 cup (120ml) buttermilk
1 cup (150g) fresh blueberries (plus extra for topping)
1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice (adjust for thickness)
Optional: a splash of buttermilk for a creamy glaze

Directions:

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or square baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Beat in the eggs one at a time. Stir in the vanilla extract, lemon zest, and lemon juice.
Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Gently fold in the blueberries with a spatula.
Pour the batter into the prepared pan. Top with a few extra blueberries if desired. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Garnish with more fresh blueberries and a little extra lemon zest if you like!

How to Serve Blueberry Lemonade Buttermilk Cake

Serve the Blueberry Lemonade Buttermilk Cake at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream for an extra treat. It also pairs well with a cup of coffee or tea for a delightful dessert experience.

How to Store Blueberry Lemonade Buttermilk Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to cover it well so it doesn’t dry out.

Tips to Make Blueberry Lemonade Buttermilk Cake

Make sure your butter is softened before starting. This will help create a light and fluffy cake.
Don’t skip the buttermilk! It adds moisture and flavor.
Be gentle when folding in the blueberries to prevent them from breaking.
Adjust the lemon juice in the glaze to get your desired thickness—add more for a thinner glaze or less for something thicker.

Variation

You can substitute the blueberries with other berries like raspberries or strawberries for a different flavor. You can also add nuts like chopped walnuts or pecans for extra texture.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them before adding them to the batter.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. Just add the glaze before serving.

3. How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it has a good binding agent, like xanthan gum.