Blueberry Lemonade Buttermilk Cake is a delightful treat that combines the refreshing flavors of blueberries and lemon. This cake is moist and fluffy, making it perfect for any occasion, from casual gatherings to special celebrations. The addition of buttermilk gives it a tasty richness, while the glaze adds a sweet and tangy finish.
Why Make This Recipe
There are many reasons to love this recipe. First, it’s simple to make, even for beginner bakers! The combination of blueberries and lemon is refreshing and perfect for warm weather. Plus, it’s a great way to use up fresh blueberries if you have them on hand. This cake is not only delicious but also visually appealing, making it a great dessert to share with friends and family.
How to Make Blueberry Lemonade Buttermilk Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, room temperature
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour (for tossing the blueberries)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp fresh lemon juice (for glaze)
- Optional: extra lemon zest for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 15 minutes. While still warm, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cake and sprinkle with extra lemon zest if desired.
How to Serve Blueberry Lemonade Buttermilk Cake
This cake is best served at room temperature. Cut it into squares or slices and serve it on a nice plate. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add some fresh blueberries or mint on top for decoration.
How to Store Blueberry Lemonade Buttermilk Cake
If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Tips to Make Blueberry Lemonade Buttermilk Cake
- Make sure to use room temperature butter and buttermilk for the best texture.
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Feel free to adjust the lemon juice and zest to suit your taste!
Variation
You can easily change up this recipe by adding other fruits like raspberries or strawberries. You could also try replacing the blueberries with chocolate chips for a different flavor.
FAQs
Can I use frozen blueberries instead?
Yes, you can use frozen blueberries. Just be sure to toss them in a bit of flour to prevent them from clumping.Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container.What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
Blueberry Lemonade Buttermilk Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cups unsalted butter, softened 1 stick
- 1.25 cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 0.25 cups freshly squeezed lemon juice
- 0.75 cups buttermilk, room temperature
- 1.5 cups fresh blueberries
- 1 tbsp all-purpose flour For tossing the blueberries
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice For glaze
- Optional: extra lemon zest for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- Allow the cake to cool for about 15 minutes. While still warm, whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cake and sprinkle with extra lemon zest if desired.
