Description
Soft, tender buttermilk cake bursting with juicy blueberries and zesty lemon flavor, topped with a sweet lemonade glaze — a fresh and irresistible dessert!
Ingredients
- For the cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- 1 tbsp fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to toss blueberries)
- For the lemonade glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tbsp lemonade (optional, for extra flavor)
Instructions
1️⃣ Preheat oven:
Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans).
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then add lemon zest and lemon juice.
4️⃣ Combine wet and dry:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined — don’t overmix.
5️⃣ Fold in blueberries:
Toss blueberries with 1 tbsp flour (to prevent sinking), then gently fold into the batter.
6️⃣ Bake:
Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
7️⃣ Make the glaze:
Whisk together powdered sugar, lemon juice, and lemonade until smooth. Drizzle over cooled cake.
8️⃣ Serve:
Top with extra blueberries and lemon zest if desired. Slice and enjoy!1️⃣ Preheat oven:
Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans).
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then add lemon zest and lemon juice.
4️⃣ Combine wet and dry:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined — don’t overmix.
5️⃣ Fold in blueberries:
Toss blueberries with 1 tbsp flour (to prevent sinking), then gently fold into the batter.
6️⃣ Bake:
Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
7️⃣ Make the glaze:
Whisk together powdered sugar, lemon juice, and lemonade until smooth. Drizzle over cooled cake.
8️⃣ Serve:
Top with extra blueberries and lemon zest if desired. Slice and enjoy!
Notes
-
Buttermilk keeps the cake extra tender and moist.
-
This cake also works beautifully as a bundt cake (adjust baking time as needed).
- Prep Time: 20 min
- Cook Time: 40 min