A few summers ago, I visited a friend’s farmhouse tucked away in the hills of Vermont. The morning air was crisp, the wild blueberries were ripe, and the porch was shaded by lemon trees that had been pampered all spring.
One morning, as we chatted over coffee, I grabbed a handful of blueberries and caught a whiff of fresh lemon slices floating in a pitcher of lemonade. Right then, a recipe began forming in my mind.
Back home, I got to work—testing, tweaking, and adjusting until the flavors felt just right. The burst of tangy lemon paired with those juicy blueberries reminded me of sunshine in cake form. But what made it even better was the richness of buttermilk, which brought that perfect, tender crumb that melts as soon as it hits your tongue.
This cake has become my go-to for potlucks, brunch tables, and quiet mornings. The lemon glaze gives it a playful finish—sweet, tart, and just enough to make people ask for seconds. Whether you’re new to baking or already a weekend cake warrior, this one feels like a reward every time it comes out of the oven.
Short Description
This Blueberry Lemonade Buttermilk Cake is soft, lemony, and packed with juicy blueberries, finished with a zesty lemon glaze. It’s the kind of cake that tastes like a sunny day—perfect for brunch, dessert, or a sweet midday treat.
Key Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 large lemon)
- ¼ cup freshly squeezed lemon juice
- ¾ cup buttermilk, room temperature
- 1 ½ cups fresh blueberries (or frozen; do not thaw)
- 1 tbsp all-purpose flour (for tossing the blueberries)
- 1 tsp vanilla extract
For the Lemonade Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: extra lemon zest for garnish
Tools Needed
- 9×13-inch baking dish
- Parchment paper or nonstick spray
- Mixing bowls (small, medium, large)
- Hand or stand mixer
- Zester
- Citrus juicer
- Rubber spatula
- Wire rack
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper to help lift the cake out easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for later.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and sugar together on medium speed for 2–3 minutes until the mixture becomes light and fluffy.
Step 4: Add Eggs, Lemon, and Vanilla
Add the eggs one at a time, mixing well after each. Then add the lemon zest, lemon juice, and vanilla extract. Beat until fully combined and smooth.
Step 5: Alternate Flour and Buttermilk
Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mixture. Mix on low speed until just combined—do not overmix or the cake may become dense.
Step 6: Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour (this keeps them from sinking) and gently fold them into the batter using a spatula.
Step 7: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 15 minutes. While it’s still slightly warm, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake and garnish with extra lemon zest if desired.
Why You’ll Love This Recipe
– Buttermilk keeps the cake incredibly moist and tender
– Packed with juicy blueberries in every bite
– Quick and easy to prepare—no fancy equipment needed
– Perfect for brunch, snack, or a light dessert
– Makes a great potluck or picnic dessert
– Glaze adds a sweet-tart kick without being overpowering
Mistakes to Avoid & Solutions
Mistake 1: Blueberries sinking to the bottom
Solution: Always toss blueberries in a tablespoon of flour before adding them to the batter. This creates grip so they don’t all sink.
Mistake 2: Overmixing the batter
Solution: Mix just until the ingredients are combined. Overmixing develops too much gluten, making the cake dense.
Mistake 3: Using cold buttermilk or eggs
Solution: Let your ingredients come to room temperature before mixing. Cold ingredients can cause the batter to curdle and bake unevenly.
Mistake 4: Glaze too runny or too thick
Solution: Add lemon juice a little at a time. If too thin, stir in more powdered sugar. If too thick, loosen with a few drops of lemon juice.
Mistake 5: Dry cake edges
Solution: Don’t overbake. Start checking at 30 minutes. Remove the cake when the center is just set and springs back lightly.
Serving and Pairing Suggestions
– Slice into squares and serve with a cup of herbal tea or iced green tea
– Add a scoop of vanilla or lemon sorbet on the side for a light dessert
– Pair with a blueberry smoothie for a brunch spread
– Serve chilled with mint leaves for a summer gathering
– Great with a dollop of whipped Greek yogurt or a spoonful of crème fraîche
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days
Refrigerate for longer shelf life—up to 5 days in the fridge
To freeze, wrap individual pieces tightly in plastic wrap and freeze for up to 2 months
Reheat gently in the microwave for 10–15 seconds or warm in a low oven at 300°F
If glaze has hardened, add a little fresh glaze before serving to refresh flavor
FAQs
1. Can I use frozen blueberries?
Yes! Just don’t thaw them—toss them with flour and add directly to the batter.
2. What can I use instead of buttermilk?
You can make your own by mixing ¾ cup milk with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using.
3. Can I make this in a round or loaf pan?
Yes, you can bake it in two 8-inch round pans or in a large loaf pan. Just adjust baking time and check for doneness with a toothpick.
4. Is the glaze optional?
The glaze enhances the lemon flavor, but you can skip it or serve it on the side if preferred.
5. How do I keep the cake moist?
Don’t overbake it and be sure to store it tightly wrapped. The buttermilk helps keep it soft, so don’t skip it!
Tips & Tricks
– Zest your lemon before juicing—it’s harder to do it afterward!
– If using frozen berries, coat them quickly in flour to prevent bleeding
– For an extra moist crumb, let the cake sit covered overnight before slicing
– You can double the glaze if you want a thicker coating
– Use parchment paper to easily lift the cake from the pan for neat slicing
Recipe Variations
1. Lavender Lemon Blueberry Cake
Add 1 tsp dried culinary lavender to the sugar before creaming.
Flavor profile: floral and citrusy, calming and elegant.
Proceed with the rest of the recipe as is.
2. Lemon Coconut Blueberry Cake
Replace ¼ cup of flour with shredded unsweetened coconut.
Fold in 1 tbsp coconut extract with the vanilla.
Flavor profile: tropical and sweet, with chewy texture bits.
3. Gluten-Free Version
Use a 1:1 gluten-free flour blend in place of regular flour.
Add an extra tablespoon of buttermilk if the batter feels dry.
Bake as directed but test doneness with a toothpick around 28 minutes.
4. Mini Lemon Blueberry Loaves
Divide the batter into mini loaf pans.
Bake at 350°F for 20–25 minutes.
Glaze after cooling for portable snacks or party treats.
Final Thoughts
This cake has the soul of a sunny afternoon. It brings together the brightness of lemonade and the burst of blueberries in a way that’s both cozy and fresh. Every time it’s made, it earns its place on the table—not for being flashy, but because it’s the kind of recipe people come back for. It doesn’t need layers or frosting flowers to impress. Just the scent wafting through the kitchen is enough to make you slow down and smile.
From spring brunches to midweek pick-me-ups, this cake fits right in. And the best part? It’s unfussy. Easy enough for weekday baking, special enough to share. It’s a reminder that simple things—done well—can be just as memorable.
Blueberry Lemonade Buttermilk Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 1 stick unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest from about 1 large lemon
- ¼ cup freshly squeezed lemon juice
- ¾ cup buttermilk room temperature
- 1½ cups fresh blueberries or frozen; do not thaw
- 1 tbsp all-purpose flour for tossing the blueberries
- 1 tsp vanilla extract
For the Lemonade Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
- Optional: extra lemon zest for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar with a mixer on medium speed for 2–3 minutes until light and fluffy.
- Add eggs, lemon, and vanilla: Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Alternate flour and buttermilk: Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mix. Stir on low just until combined.
- Fold in blueberries: Toss blueberries with 1 tablespoon of flour. Gently fold them into the batter using a spatula.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes. Mix powdered sugar and lemon juice until smooth, then drizzle over the warm cake. Add lemon zest if you like.
