Blueberry Lemonade Buttermilk Cake Recipe

This Blueberry Lemonade Buttermilk Cake is a delightful fusion of tangy lemon, juicy blueberries, and rich buttermilk, creating a moist and flavorful dessert. The buttermilk ensures a tender crumb, while the lemon zest and juice add a refreshing citrusy brightness. The blueberries burst with sweetness, complementing the tart lemonade glaze that drizzles over the top. Perfect for summer gatherings, brunches, or simply indulging in a slice of sunshine! 🍋🫐

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemonade Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon buttermilk (optional, for extra richness)

Instructions:

Step 1: Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest, lemon juice, and vanilla extract.
6. Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
7. Gently fold in blueberries, ensuring they are evenly distributed.

Step 2: Baking the Cake

8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Making the Lemonade Glaze

11. In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and buttermilk until smooth.
12. Drizzle the glaze over the cooled cake, letting it seep into the surface.

Step 4: Serving

13. Slice and serve with extra blueberries or whipped cream.
14. Enjoy with a glass of iced lemonade for the ultimate summer treat!

Tips for the Best Blueberry Lemonade Buttermilk Cake

• Use fresh blueberries for the best flavor, but frozen works too—just don’t thaw them before adding.
• Toss blueberries in flour to prevent them from sinking in the batter.
• Adjust the glaze consistency by adding more lemon juice for a thinner drizzle or more powdered sugar for a thicker topping.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

This bright, tangy, and irresistibly moist cake is a celebration of summer flavors in every bite! Whether you’re baking for a special occasion or just treating yourself, this Blueberry Lemonade Buttermilk Cake is sure to impress. 🍋🫐✨

Want more creative dessert ideas? Let me know what you’re craving! 😊