Here’s a soft, tender Blueberry Lemonade Buttermilk Cake—bright lemon flavor, juicy blueberries, and a melt-in-your-mouth crumb from the buttermilk. 🍋🫐
Blueberry Lemonade Buttermilk Cake
Ingredients (9-inch round or square pan)
Dry ingredients:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk
Add-ins:
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat Oven:
350°F (175°C). Grease and line a 9-inch cake pan with parchment paper. - Mix Dry Ingredients:
Whisk flour, baking powder, baking soda, and salt in a bowl. - Cream Butter & Sugar:
Beat butter and sugar until light and fluffy (about 3–4 minutes). - Add Eggs & Flavor:
Mix in eggs one at a time. Add lemon zest, lemon juice, and vanilla. - Combine:
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined. - Fold in Blueberries:
Gently fold in flour-coated blueberries. - Bake:
Pour batter into prepared pan. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze:
Cool 10–15 minutes in pan, then transfer to rack. Drizzle lemon glaze over cooled cake.
💡 Tips for Extra “Lemonade” Flavor
- Add 1–2 tbsp lemonade concentrate to the batter for a stronger citrus punch.
- Sprinkle coarse sugar on top before baking for a light crunch.
- For ultra-moist texture, substitute 2 tbsp of the buttermilk with sour cream.
If you’d like, I can also give you a blueberry lemonade buttermilk bundt cake version with a lemon syrup soak that makes it incredibly moist and bakery-level delicious. Want that version? 🍋🫐✨
