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Blueberry Lemonade Buttermilk Cake

Recipe by Evelyn Marcella Rivera

A soft, tender buttermilk cake bright with lemon and studded with fresh blueberries, finished with a glossy lemon glaze. Sweet-tart and refreshing, it tastes like blueberry lemonade in cake form, perfect for spring and summer.

  • Total Time55 minutes
  • Yield12 slices 1x
  • DietVegetarian

Ingredients

Units Scale

Cake

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (softened)
  • 1 1/4 cups sugar
  • 2 eggs (room temperature)
  • 2 tsp vanilla
  • 1 cup buttermilk (room temperature)
  • 1-2 lemons (zest and juice)
  • 1 1/2 cups blueberries (fresh, tossed in 1 tbsp flour)

Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 2-3 tbsp lemon juice (for glaze)

Instructions

  1. Preheat: Preheat the oven to 350°F. Grease and line your pan (a 9×13, two round layers, or a loaf).
  2. Mix the Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set aside.
  3. Cream Butter and Sugar: Beat the softened butter and sugar until pale and fluffy, a few minutes. Beat in the eggs one at a time, then the vanilla and lemon zest.
  4. Combine: Add the dry ingredients and the buttermilk in alternating additions, starting and ending with the flour mixture, mixing just until combined. Stir in the lemon juice.
  5. Add Blueberries: Toss the blueberries with a spoonful of flour and gently fold them in by hand.
  6. Bake: Spread the batter into the pan and bake until golden and a toothpick comes out clean, about 30 to 35 minutes for a 9×13 or rounds (longer for a loaf). Cool completely.
  7. Glaze: Whisk the powdered sugar with the lemon juice until pourable. Pour or drizzle over the fully cooled cake, letting it run down the sides. Top with extra blueberries and a twist of lemon.

Notes

No buttermilk? Stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes. Zest the lemons before juicing them, and bring butter, eggs, and buttermilk to room temperature for a smoother batter. Glaze only once the cake is fully cool. To build the layered version shown, fill with a lemon or berry buttercream. Store covered at room temperature 1 to 2 days, or refrigerate up to 4 days (bring to room temperature before serving). Freezes well unglazed.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://blesseddish.com/blueberry-lemonade-buttermilk-cake/