Blueberry Lemonade Buttermilk Cake
Blueberry Lemonade Buttermilk Cake is a delightful treat that combines the fresh flavors of blueberries and lemon. It’s a perfect dessert for any occasion, whether you’re enjoying a sunny afternoon or celebrating a special event. The cake is moist, fluffy, and topped with a sweet lemon glaze that adds the perfect finishing touch.
Why Make This Recipe
There are plenty of reasons to make Blueberry Lemonade Buttermilk Cake. First, the combination of blueberries and lemon brings a refreshing taste that is both light and satisfying. Second, the buttermilk creates a soft and moist texture that makes each bite melt in your mouth. Lastly, it’s simple to prepare, making it an ideal dessert for both beginners and experienced bakers.
How to Make Blueberry Lemonade Buttermilk Cake
Ingredients:
- 1 1⁄2 cups (190g) all-purpose flour
- 1 1⁄2 tsp baking powder
- 1⁄4 tsp baking soda
- 1⁄4 tsp salt
- 1⁄2 cup (115g) unsalted butter, softened
- 3⁄4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 2 tbsp lemon juice (freshly squeezed)
- 1⁄2 cup (120ml) buttermilk
- 1 cup (150g) fresh blueberries (plus extra for topping)
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice (adjust for thickness)
- Optional: a splash of buttermilk for a creamy glaze
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, for about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and top with a few extra blueberries.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth; drizzle over the cooled cake.
- Garnish with more blueberries and lemon zest if desired.
How to Serve Blueberry Lemonade Buttermilk Cake
This cake is delicious served at room temperature or chilled. You can cut it into slices and serve it as a dessert or enjoy it with your morning coffee or tea. Add a scoop of vanilla ice cream for an extra treat!
How to Store Blueberry Lemonade Buttermilk Cake
To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it in the fridge before serving.
Tips to Make Blueberry Lemonade Buttermilk Cake
- Make sure your butter is softened at room temperature for easier mixing.
- Don’t overmix the batter; this helps keep the cake light and fluffy.
- For a pop of lemon flavor, you can add more lemon zest or juice to the glaze.
Variation
If you’re feeling adventurous, you can try adding other fruits like raspberries or strawberries along with the blueberries. You could also make a lemon cream cheese frosting instead of a glaze for a richer flavor.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent extra moisture in the cake.
2. What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
3. Can I make this cake ahead of time?
Yes! This cake can be made a day or two ahead of time. Just store it properly to keep it fresh.
