Blueberry Lemonade Buttermilk Cake
A delightful treat combining refreshing blueberries and lemon, this moist cake is perfect for any occasion and features a sweet and tangy glaze.
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 9x13-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.
Notes
Best served at room temperature. Pairs wonderfully with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.