Blueberry Lemonade Buttermilk Cake
A tender buttermilk cake studded with fresh blueberries and finished with a lemon glaze.
Equipment
- 9x9 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- zester
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1 tablespoon for tossing the berries
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest about 2 lemons
- 6 tbsp fresh lemon juice 4 tablespoons for the batter and 2 tablespoons for the glaze
- ¾ cup buttermilk room temperature
- 1 tsp vanilla extract
- 1 ½ cup fresh blueberries rinsed and dried
- 1 cup powdered sugar for the glaze
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a greased 9x9 inch pan with parchment.
- Mix the batter. Beat the butter and sugar for 2 to 3 minutes until pale, then beat in the eggs, zest, 1/4 cup lemon juice, and vanilla. Add the whisked dry ingredients and the buttermilk in turns until just combined.
- Add berries. Toss the blueberries in 1 tablespoon flour and fold them in, then spread the batter in the pan.
- Bake. Bake for 40 minutes, until a toothpick comes out clean and the top is lightly golden.
- Glaze. Cool for 15 minutes, whisk the powdered sugar with 2 tablespoons lemon juice, and drizzle over the warm cake. Cool fully before slicing.
Notes
Substitutions: Use milk with 2 teaspoons of lemon juice if you have no buttermilk, and frozen blueberries straight from the freezer.
Tips: Do not taste the raw batter. Check the cake at 35 minutes because ovens vary.
Storage: Keep covered at room temperature for 2 days or refrigerate for 5 days. Freeze slices for up to 3 months.