Blueberry Lemonade Buttermilk Cake 🌺🍋
This Blueberry Lemonade Buttermilk Cake is a bright, refreshing, and tender cake that’s bursting with the flavors of juicy blueberries and zesty lemons. Made with buttermilk for extra moisture and a hint of tang, this cake is perfect for summer gatherings, brunches, or anytime you want a sweet yet citrusy treat. The soft crumb, vibrant berries, and lemony glaze make it as delightful to look at as it is to eat!
Let’s dive into how to make this delicious Blueberry Lemonade Buttermilk Cake step by step.
Why You’ll Love This Recipe
- Bright & Zesty : The combination of fresh blueberries and lemon creates a refreshing and tangy flavor.
- Moist & Tender : Buttermilk ensures the cake stays soft and flavorful.
- Easy to Make : Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Perfect for Any Occasion : Great for casual desserts, holiday celebrations, or potlucks.
- Kid-Friendly : A fun and fruity dessert that kids will love to help bake and eat.
Ingredients
(Serves 8–10)
For the Cake:
- 2 cups all-purpose flour 🥣
- 1½ teaspoons baking powder 🌾
- ½ teaspoon baking soda 🌾
- ½ teaspoon salt 🧂
- ½ cup (1 stick) unsalted butter , softened 🧈
- 1¼ cups granulated sugar 🍬
- 2 large eggs , room temperature 🥚
- Zest and juice of 1 lemon (about 2 tablespoons juice ) 🍋
- 1 teaspoon vanilla extract 🌿
- 1 cup buttermilk , room temperature 🥛
- 1 cup fresh or frozen blueberries , lightly tossed in flour (to prevent sinking ) 🫐
For the Lemon Glaze:
- 1 cup powdered sugar , sifted ❄️
- 2–3 tablespoons fresh lemon juice 🍋
- Optional : Lemon zest for garnish 🍋
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour , baking powder , baking soda , and salt until well combined.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for 3–4 minutes , or until light and fluffy.
Step 4: Add Wet Ingredients
- Beat in the eggs , one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the lemon zest , lemon juice , and vanilla extract until combined.
Step 5: Alternate Dry Ingredients and Buttermilk
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk (begin and end with the dry ingredients ). Mix on low speed just until combined—do not overmix.
Step 6: Fold in the Blueberries
- Gently fold in the blueberries that have been lightly tossed in flour. Be careful not to crush the berries.
Step 7: Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35–40 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Tip : If the top browns too quickly, loosely cover the pan with aluminum foil halfway through baking.
Step 8: Cool the Cake
- Let the cake cool in the pan for 10–15 minutes , then transfer it to a wire rack to cool completely.
Step 9: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Drizzle the glaze evenly over the cooled cake.
- Optional : Sprinkle with additional lemon zest for garnish.
Tips for Success
- Use Fresh Lemons : Fresh lemon zest and juice provide the best flavor—avoid bottled lemon juice if possible.
- Prevent Sinking Berries : Tossing the blueberries in flour before folding them into the batter helps keep them suspended in the cake.
- Make Ahead : Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days .
- Freeze for Later : Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.
- Switch Up the Fruit : Try raspberries, blackberries, or diced peaches for a different flavor twist.
Perfect Pairings
This Blueberry Lemonade Buttermilk Cake pairs beautifully with:
- Coffee or Tea : Enjoy alongside a warm cup of coffee, tea, or hot cocoa for a cozy treat.
- Fresh Fruit Salad : Serve with a side of mixed berries or melon for a refreshing contrast.
- Sparkling Beverages : Pair with sparkling water, lemonade, or a cold soda for refreshment.
Nutritional Information (Per Slice, Approx.)
(Based on 10 slices)
- Calories : ~300 kcal
- Protein : ~4g
- Carbohydrates : ~45g
- Fat : ~12g
- Fiber : ~1g
Note: Nutritional values may vary based on specific brands and portion sizes.
Final Thoughts
This Blueberry Lemonade Buttermilk Cake is a moist, flavorful, and refreshing dessert that’s perfect for any occasion. Whether you’re serving it for a casual snack, a holiday celebration, or a sweet treat anytime, this cake delivers on taste and charm. The combination of tangy lemon, juicy blueberries, and tender buttermilk crumb creates a dish that’s as satisfying as it is delightful.
The best part? It’s endlessly customizable, so you can tweak the ingredients, adjust the flavors, or pair it with different toppings to make it your own. So grab your lemons, toss those blueberries, and get ready to enjoy a cake that’s as fun to share as it is to eat.
