🍋🫐 Blueberry Lemonade Buttermilk Cake
🍽️ Servings: 12
⏱️ Time: 20 mins prep · 35–40 mins bake
🧾 Ingredients
For the cake:
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½ cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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1 tbsp lemon zest
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2 tbsp lemon juice
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk
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1½ cups fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp flour (for tossing blueberries)
For the lemon glaze:
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1 cup powdered sugar
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2–3 tbsp lemon juice (fresh)
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½ tsp lemon zest (optional)
🔪 Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
2. Cream butter and sugar in a large bowl until light and fluffy (2–3 minutes).
3. Add eggs, one at a time, then stir in vanilla, lemon zest, and lemon juice.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with flour. Do not overmix.
6. Toss the blueberries with 1 tbsp flour (prevents sinking) and gently fold them into the batter.
7. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in pan for 10 minutes, then transfer to a rack.
🍋 Make the glaze:
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Whisk together powdered sugar and lemon juice until pourable but not runny.
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Drizzle over the slightly cooled cake.
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Let set for 10 minutes before slicing.
✨ Tips:
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Add a touch of lavender to the glaze for a floral twist.
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Top with extra blueberries and lemon slices for decoration.
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Store covered at room temp for 2 days or refrigerate for up to 5.
Would you like this recipe in cupcake form or with a cream cheese frosting option?
