Blueberry Lemonade Buttermilk Cake 🍋🫐
A sunny, tender crumb cake bursting with juicy blueberries and a tangy lemon-buttermilk glaze—like summer in every bite!
Ingredients
For the Cake:
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1 ½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs, room temperature
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1 tbsp lemon zest
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2 tbsp lemon juice
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½ cup (120ml) buttermilk
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1 ½ cups (200g) fresh blueberries (tossed in 1 tbsp flour)
For the Lemon Glaze:
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1 cup (120g) powdered sugar
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2–3 tbsp lemon juice
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1 tsp lemon zest
Instructions
1. Prep & Mix
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Whisk flour, baking powder, baking soda, and salt.
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In another bowl, beat butter + sugar until fluffy. Add eggs one at a time, then lemon zest + juice.
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Alternate adding dry ingredients and buttermilk, mixing just until combined.
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Gently fold in blueberries.
2. Bake
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Pour batter into the pan. Bake for 35–40 mins until a toothpick comes out clean.
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Cool in the pan for 10 mins, then transfer to a wire rack.
3. Glaze & Serve
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Whisk powdered sugar + lemon juice + zest until smooth. Drizzle over the cake.
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Garnish with extra blueberries and lemon slices.
Tips for Success
✔ Toss blueberries in flour to prevent sinking.
✔ No buttermilk? Use ½ cup milk + ½ tbsp lemon juice (let sit 5 mins).
✔ Extra moist? Brush warm cake with 1 tbsp lemon syrup (1 tbsp sugar + 1 tbsp lemon juice, heated).
Why You’ll Love This
✅ Bright, zesty flavor balanced by sweet blueberries.
✅ Perfect for brunch or tea time.
✅ Stays fresh for 3 days (covered at room temp).
Serve with: Whipped cream or vanilla ice cream for indulgence!
Want a loaf version? Use a 9×5-inch pan and bake 45–50 mins. 😊
Need a gluten-free swap? Use 1:1 GF flour blend.