Go Back Email Link

Blueberry Lemonade Buttermilk Cake

This Blueberry Lemonade Buttermilk Cake is soft, zesty, and bursting with blueberries, finished with a bright lemon glaze—perfect for brunch, dessert, or an afternoon treat.
Print Recipe Pin Recipe

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.