Description
Indulge in the delightful combination of juicy blueberries and zesty lemon flavors with this easy-to-make Blueberry Lemonade Buttermilk Cake. Perfect for a summer dessert or any time you crave a sweet treat!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1–2 teaspoons buttermilk (optional for thinning)
For Lemon Glaze:
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare the cake pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs, lemon zest, juice, and vanilla.
- Combine wet and dry: Alternate adding dry ingredients and buttermilk to the wet mixture.
- Add blueberries: Toss blueberries in flour, fold into batter, and pour into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Make glaze: Mix powdered sugar and lemon juice; drizzle over cooled cake.
Notes
- Enhance lemon flavor with extract or lemon syrup.
- Cake stays fresh for 2 days at room temperature or 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
