This Blueberry Lemonade Buttermilk Cake instantly transports me to long summer afternoons, sitting on the porch with a cool drink in hand and the smell of fresh cake wafting from the kitchen. I created this cake after experimenting with a lemonade-inspired dessert that still had a homemade, old-fashioned feel. The tang of lemon paired with juicy blueberries and the richness of buttermilk creates an irresistible combination.
Whether you're hosting a brunch, attending a baby shower, or just baking for the joy of it, this cake is a perfect choice. It’s light, zesty, moist, and the lemonade glaze gives it a delightful finishing touch.
Why You’ll Love Blueberry Lemonade Buttermilk Cake
- Fresh, fruity flavor — bright lemon and plump blueberries in every bite.
- Super moist — thanks to tangy buttermilk and a buttery crumb.
- Crowd-pleaser — perfect for parties, brunches, and special occasions.
- Simple ingredients — pantry staples and fresh fruit.
- Great for make-ahead — stores well and gets even better the next day.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¼ cup freshly squeezed lemon juice
- ¾ cup buttermilk, room temperature
- 1½ cups fresh blueberries (or frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing the blueberries)
- 1 teaspoon vanilla extract
For the Lemonade Glaze:
- 1 cup powdered sugar
- 2–3 tablespoon fresh lemon juice
Step-by-Step Instructions
- Step 1: Prep your pan and ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or 8x8 square baking pan. If using a glass dish, lower the oven temperature slightly. - Step 2: Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Step 3: Cream butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer. - Step 4: Add eggs and lemon
Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract until combined. - Step 5: Alternate flour and buttermilk
Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined – do not overmix. - Step 6: Toss blueberries and fold in
Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter using a spatula. - Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack. - Step 8: Make the glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or sugar if needed. - Step 9: Glaze the cake
Drizzle the glaze over the slightly warm or fully cooled cake. Let it set before slicing.
Serving and Storage Tips
- Serve with tea or lemonade for a delightful afternoon treat.
- Top with whipped cream or a scoop of vanilla ice cream for an extra special dessert.
- Storage: Cover leftovers and keep at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap slices in plastic and foil and freeze for up to 2 months. Thaw at room temp.
Helpful Notes
- Don’t skip the lemon zest! It adds fresh citrus flavor that bottled juice can’t match.
- Use room temperature ingredients for the best texture.
- Try other berries like raspberries or blackberries for a variation.
- To make gluten-free, substitute with a 1:1 gluten-free flour blend.
Frequently Asked Questions
- Can I use frozen blueberries?
Yes, just don’t thaw them before adding to the batter. - What if I don’t have buttermilk?
You can make a substitute with ¾ cup milk and 2 teaspoon lemon juice or vinegar. - How can I make this into cupcakes?
Fill cupcake liners ⅔ full and bake at 350°F for 18-22 minutes. - Can I double the recipe for a sheet cake?
Yes! Just use a 9x13 pan and adjust baking time to 45-55 minutes. - Is the glaze optional?
Yes, but it adds a delicious punch of lemon flavor and a beautiful finish.
Final Thoughts
This Blueberry Lemonade Buttermilk Cake is everything you want in a summer dessert – fresh, fruity, tangy, and tender. It’s a recipe that brings people together, whether you're slicing it up at a family brunch or sneaking a piece late at night with a glass of milk.
The burst of blueberries paired with the zing of lemon makes each bite a celebration of flavor. And with simple ingredients and easy steps, this cake is a joy to bake. Try it once and it might just become your new go-to cake for any occasion.
Don’t forget to leave a review or tag your cake photos with #LemonadeCakeLove on social media. I can't wait to see your delicious results!
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