Description

This Blueberry Lemonade Buttermilk Cake combines the refreshing flavors of blueberries and lemons in a moist, fluffy cake topped with a zesty lemonade glaze. The tangy buttermilk enhances the texture, while the sweet-tart glaze adds the perfect finishing touch. A delightful dessert that’s perfect for any occasion, whether you’re hosting a summer gathering or craving a simple yet delicious treat!

Ingredients

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

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Instructions

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking dish or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Beat the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
Alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry mix. Stir on low speed just until combined.
Toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 15 minutes before glazing.
For the glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the warm cake.
Garnish with extra lemon zest if desired and serve.

Notes

You can substitute frozen blueberries in this recipe, but be sure not to thaw them before adding them to the batter.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
The lemonade glaze can be adjusted to your desired sweetness or tartness by adding more or less lemon juice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 320 kcal
Sugar: 40g
Sodium: 230mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg