Why You’ll Love This Recipe

This Blueberry Lemonade Buttermilk Cake is a true showstopper. The soft, buttery cake is infused with the perfect balance of fresh lemon zest and juice, which pairs wonderfully with the juicy, burst-in-your-mouth blueberries. The buttermilk makes the cake incredibly moist, while the lemonade glaze on top adds an extra layer of sweetness and tang. It’s the kind of cake that’s easy to make, yet looks and tastes like a masterpiece. Whether you’re celebrating or just looking for a sweet treat, this cake is sure to become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
1 tbsp lemon zest (about 1 large lemon)
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, room temperature
1½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tbsp all-purpose flour (for tossing blueberries)
1 tsp vanilla extract

For the Lemonade Glaze:

1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: extra lemon zest for garnish

Directions

Preheat the oven to 350°F. Grease and flour a 9×13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients and buttermilk in three parts, starting and ending with the dry mixture. Stir on low speed just until combined.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 15 minutes before glazing.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm cake. Garnish with extra lemon zest if desired.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: Approximately 320 kcal per serving

Variations

Blueberry Substitution: If you prefer other berries, you can substitute blueberries with raspberries, blackberries, or strawberries for a different flavor profile.
Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Vegan Option: Use a plant-based butter and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) for a vegan version.
Coconut Twist: Add a ½ cup of shredded coconut to the batter for a tropical twist.
Lemon Lovers: If you love lemon, add extra lemon zest to both the batter and the glaze for an extra burst of citrus flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. The cake may also be stored in the fridge for up to a week, though the glaze may soften over time.
Reheating: To serve warm, microwave individual slices for 15-20 seconds, or reheat the entire cake in the oven at 300°F for about 10 minutes.

FAQs

1. Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but be sure not to thaw them before adding them to the batter. This helps prevent the berries from bleeding into the cake.

2. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before using.

3. Can I freeze this cake?

Yes, this cake can be frozen. Wrap individual slices or the whole cake in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw at room temperature before serving.

4. Can I use a different type of flour for this recipe?

You can use whole wheat flour for a slightly denser texture or a gluten-free flour blend to make the cake gluten-free. If using a gluten-free blend, be sure it contains xanthan gum for proper texture.

5. Can I skip the glaze?

Yes, you can skip the glaze if you prefer a simpler cake. The cake is delicious on its own, or you could dust it with powdered sugar instead.

6. Can I add more lemon juice to the cake?

Yes, you can add more lemon juice to the cake batter if you prefer a stronger lemon flavor. Just be mindful not to add too much, as it can affect the cake’s texture.

7. Can I use store-bought lemon zest?

It’s always best to use fresh lemon zest for the most vibrant flavor. However, if you don’t have fresh lemons, you can use bottled lemon zest as a substitute.

8. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. The flavors will actually improve after sitting for a day or two, making it perfect for meal prep or gatherings.

9. How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries with a little flour before adding them to the batter helps prevent them from sinking while baking.

10. Can I use a different glaze?

Yes, if you prefer a different flavor, you can substitute lemon juice with orange juice or even a berry puree to create a unique glaze that complements the cake.

Conclusion

Blueberry Lemonade Buttermilk Cake is a light, refreshing, and moist dessert that’s perfect for any occasion. The combination of tangy lemon, juicy blueberries, and the sweet lemonade glaze creates a delightful balance of flavors in every bite. Whether you’re serving it at a summer gathering, enjoying it as an afternoon snack, or simply treating yourself to something sweet, this cake is sure to be a hit. It’s easy to make, full of flavor, and guaranteed to brighten up your day!

Blueberry Lemonade Buttermilk Cake