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:
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tbsp lemon zest (about 1 lemon)
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2 tbsp lemon juice (freshly squeezed)
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1/2 cup (120ml) buttermilk
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1 cup (150g) fresh blueberries (plus extra for topping)
For the Lemonade Glaze:
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1 cup (120g) powdered sugar
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2-3 tbsp fresh lemon juice (adjust for thickness)
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Optional: a splash of buttermilk for a creamy glaze
Instructions
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
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Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
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Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Mix just until combined.
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Gently fold in blueberries (tossed in flour to prevent sinking).
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Pour batter into prepared pan and top with extra blueberries.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let cake cool completely in pan.
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Whisk glaze ingredients until smooth and drizzle over cooled cake.
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Garnish with extra blueberries and lemon zest, if desired.
Notes
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Toss blueberries in flour to keep them from sinking.
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For an extra citrus kick, brush the warm cake with lemon syrup before glazing.
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Use Meyer lemons for a slightly sweeter glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
