A Moist, Zesty Treat with a Sweet-Tangy Finish
This Blueberry Lemonade Buttermilk Cake is a soft, tender dessert that blends the sweetness of fresh blueberries with the bright tang of lemon zest and juice. Topped with a sweet lemonade glaze, it’s a crowd-pleasing one-layer cake perfect for brunch, afternoon tea, or whenever you need a burst of summer in a slice.
A refreshing twist on classic coffee cake!
Why You’ll Love This Recipe:
- 🍋 Lemonade Magic: The glaze delivers a sweet-tart finish that balances the cake’s richness.
- 🫐 Blueberry Burst: Fresh or frozen berries melt into the batter, creating juicy pockets of flavor.
- 🧈 Buttermilk Perfection: Adds moisture and tenderness without heaviness.
- ⏱️ Quick & Easy: From mixing to baking in under an hour—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at family gatherings, school events, or potlucks.
Ingredients (Makes 12–16 servings):
For the Cake:
- 2 cups (250g) all-purpose flour (or gluten-free flour for dietary needs)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter , softened (or coconut oil for vegan option)
- 1¼ cups (250g) granulated sugar (or coconut sugar for darker flavor)
- 2 large eggs (room temperature for smooth blending)
- 1 tbsp lemon zest (from 1 large lemon)
- ¼ cup freshly squeezed lemon juice (or bottled – 2–3 tbsp)
- ¾ cup buttermilk , room temperature (or milk + 1 tbsp lemon juice)
- 1½ cups fresh or frozen blueberries (do not thaw frozen berries)
- 1 tbsp flour (for tossing with blueberries to prevent sinking)
- 1 tsp vanilla extract
For the Lemonade Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice (adjust for thickness)
- Optional: Extra lemon zest for garnish
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C) .
Grease a 9×13-inch baking dish with butter or non-stick spray. Line with parchment paper for easy removal if desired.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside while creaming the butter and sugar.
Step 3: Cream Butter & Sugar
Using a stand or hand mixer, beat butter and sugar on medium speed for 2–3 minutes until light and fluffy.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in eggs one at a time , ensuring each is fully incorporated.
Add lemon zest, lemon juice, and vanilla extract , mixing until smooth.
Step 5: Alternate Dry & Wet Ingredients
Add dry ingredients in three parts , alternating with buttermilk , beginning and ending with dry mix.
Mix on low speed until just combined—avoid overmixing to keep the cake light and tender.
Step 6: Fold in Blueberries
Toss blueberries with 1 tbsp flour to coat and prevent sinking.
Gently fold into the batter with a spatula until evenly distributed.
Step 7: Bake Until Golden
Spread batter into the prepared pan and smooth the top.
Bake at 350°F (175°C) for 30–35 minutes , or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool in the pan for 15 minutes before glazing.
Step 8: Drizzle with Lemonade Glaze
In a small bowl, whisk:
- Powdered sugar
- Lemon juice
until smooth.
Pour glaze over the warm cake and sprinkle with extra lemon zest if desired.
Each bite brings together:
- Moist, tangy lemon-infused crumb
- Juicy, plump blueberry pockets
- And that classic sweet-lemonade finish
Tips for Success:
- 🧈 Use Room-Temp Dairy: Ensures smooth blending—cold butter or eggs can cause lumps.
- 🫐 Toss Berries in Flour: Prevents them from sinking to the bottom during baking.
- 🥄 Glaze While Warm: Helps the lemon drizzle soak in for extra flavor.
- 🧁 Don’t Overmix: Stop as soon as the batter is smooth—overmixing leads to denser cake.
- ❄️ Make Ahead Magic: Wrap and refrigerate overnight—glaze just before serving.
Serving Suggestions:
- Pair with coffee, tea, or a cold glass of almond milk.
- Great with whipped cream, Greek yogurt, or a dollop of lemon curd.
- Ideal for breakfast, brunch, or afternoon snacking.
Nutritional Information (per slice, makes 16 – approximate):
(With regular flour and sugar – per piece)
- Calories: ~200 kcal
- Protein: ~3g
- Carbohydrates: ~30g
- Fat: ~10g
- Fiber: ~0.5g
- Sugar: ~18g
This Blueberry Lemonade Buttermilk Cake proves that simple ingredients can create something unforgettable. With its soft crumb, zesty lemon flavor, and sweet berry surprise—it’s a must-bake for lovers of bright, comforting desserts.
