Description
Indulge in the delightful combination of fresh blueberries and zesty lemon with this easy-to-make Blueberry Lemonade Buttermilk Cake. A perfect treat for any occasion, this moist and flavorful cake is sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed in 1 tablespoon flour)
For Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemonade
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish or two 8-inch round pans.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream butter and sugar, then beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla. Mix in dry ingredients alternately with buttermilk until just combined.
- Add Blueberries: Gently fold in blueberries tossed in flour. Spread batter into pan.
- Bake: Bake for 35–40 minutes (25–30 minutes for round pans) until a toothpick comes out clean. Cool.
- Prepare Glaze: Whisk powdered sugar with lemonade until smooth. Drizzle over cooled cake.
Notes
- Tossing blueberries in flour prevents them from sinking.
- For extra lemon flavor, add more zest to the batter or glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
