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