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Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight

Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight

  • Author: Charlotte
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Blueberry Lemonade Buttermilk Cake is a fresh, tangy, and moist dessert bursting with juicy blueberries and vibrant lemon flavor. The buttermilk keeps it tender, while a zesty lemonade glaze adds a refreshing finish.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
  • For the Lemonade Glaze:
  • 1 cup powdered sugar
  • 23 tablespoons lemonade (fresh or store-bought)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time, then mix in lemon zest and lemon juice.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in the blueberries.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar and lemonade to make the glaze. Drizzle over cooled cake.

Notes

  • Tossing blueberries in flour helps prevent them from sinking in the batter.
  • Use fresh-squeezed lemonade for a brighter glaze flavor.
  • This cake stays moist for days and can be refrigerated for longer storage.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: blueberry lemon cake, buttermilk cake, lemonade cake, summer dessert, moist cake