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.

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