Blueberry Lemonade Buttermilk Cake is a bright, tender dessert that beautifully balances sweet and tangy flavors. This cake features fresh blueberries and lemon zest in a moist buttermilk batter, topped with a citrusy glaze that adds the perfect zing. It’s a vibrant, flavorful cake ideal for spring and summer gatherings, brunches, or afternoon tea.
Why You’ll Love This Recipe
This cake combines the refreshing taste of lemonade with the sweet juiciness of blueberries in a soft, delicate crumb. The buttermilk adds richness and moisture, while the lemon glaze brings a finishing burst of flavor. It’s simple to make, visually appealing, and offers a balance of tart and sweet that’s hard to resist. Whether you’re baking for guests or just a treat for yourself, this recipe delivers both elegance and comfort.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
1½ cups (190 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
½ cup (120 ml) buttermilk
1 cup (150 g) fresh blueberries (plus extra for topping)
For the Lemonade Glaze:
1 cup (120 g) powdered sugar
2–3 tablespoons fresh lemon juice (adjust for desired consistency)
Optional: a splash of buttermilk for a creamy glaze
directions
Preheat the oven:
Preheat to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
Prepare dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs and flavorings:
Beat in the eggs one at a time. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine wet and dry ingredients:
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Add blueberries:
Gently fold the blueberries into the batter. (Tip: Toss them in a tablespoon of flour first to prevent sinking.)
Bake the cake:
Pour the batter into the prepared pan. Top with a few extra blueberries if desired.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
Allow the cake to cool completely in the pan before glazing.
Prepare and apply glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a creamier glaze, add a small splash of buttermilk. Drizzle the glaze over the cooled cake.
Decorate:
Garnish with extra fresh blueberries and a little lemon zest for a bright, fresh finish.
Servings and timing
This recipe yields 8 servings.
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cool & Glaze Time: 30–60 minutes
Total Time: About 2 hours
Calories: Approximately 280–300 kcal per serving
Variations
Lemon-Lime Twist: Add lime zest along with lemon for a unique citrus blend.
Gluten-Free: Use a 1:1 gluten-free flour substitute for the all-purpose flour.
Muffin Style: Pour batter into muffin tins for individual cakes—bake 18–22 minutes.
Extra Moist: Brush the cake with lemon syrup while warm before glazing for more lemon flavor.
Berry Blend: Replace or mix blueberries with raspberries or blackberries.
storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let refrigerated cake sit at room temperature for 15–20 minutes before serving. To freeze, wrap the unglazed cake tightly in plastic wrap and foil and store for up to 1 month. Thaw overnight in the refrigerator and glaze before serving.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter. Toss with flour to reduce bleeding and sinking.
What if I don’t have buttermilk?
Mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let sit for 5 minutes as a substitute.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead. Add glaze and garnish just before serving for best appearance.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time to 40–45 minutes.
Is this cake too tart?
No, it’s delicately balanced. The lemon adds brightness, while the blueberries and glaze bring sweetness.
Can I omit the glaze?
Yes, but the glaze enhances the lemon flavor and adds moisture and sweetness.
Can I make this without eggs?
You can try using a commercial egg replacer or ¼ cup unsweetened applesauce per egg, though texture may vary.
What pan size works best?
An 8-inch round or square pan is ideal. You can also use a loaf pan with a longer bake time.
How do I prevent blueberries from sinking?
Toss them in a tablespoon of flour before folding them into the batter to help suspend them.
Can I use lemon extract instead of zest?
Yes, though fresh zest provides better flavor. Use ½ teaspoon lemon extract as a substitute for 1 tablespoon zest.
Blueberry Lemonade Buttermilk Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Blueberry Lemonade Buttermilk Cake is bursting with bright citrus flavor and juicy blueberries, topped with a zesty lemonade glaze. Moist and tender thanks to buttermilk, it’s a perfect dessert or brunch treat for spring and summer gatherings.
Ingredients
For the Cake:
-
1 1/2 cups (190g) all-purpose flour
-
1 1/2 tsp baking powder
-
1/4 tsp baking soda
-
1/4 tsp salt
-
1/2 cup (115g) unsalted butter, softened
-
3/4 cup (150g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 tbsp lemon zest (about 1 lemon)
-
2 tbsp lemon juice (freshly squeezed)
-
1/2 cup (120ml) buttermilk
-
1 cup (150g) fresh blueberries (plus extra for topping)
For the Lemonade Glaze:
-
1 cup (120g) powdered sugar
-
2-3 tbsp fresh lemon juice (adjust for thickness)
-
Optional: a splash of buttermilk for a creamy glaze
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
-
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
-
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
-
Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
-
Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Mix just until combined.
-
Gently fold in blueberries (tossed in flour to prevent sinking).
-
Pour batter into prepared pan and top with extra blueberries.
-
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
-
Let cake cool completely in pan.
-
Whisk glaze ingredients until smooth and drizzle over cooled cake.
-
Garnish with extra blueberries and lemon zest, if desired.
Notes
-
Toss blueberries in flour to keep them from sinking.
-
For an extra citrus kick, brush the warm cake with lemon syrup before glazing.
-
Use Meyer lemons for a slightly sweeter glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
