Name: Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight
Ingredients: 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; 1 cup powdered sugar; 2–3 tbsp fresh lemon juice; Optional: extra lemon zest for garnish

Ingredients

Scale

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

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 for easier removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. This step helps give the cake a soft and tender texture.

Step 4: Add Eggs, Lemon, and Vanilla

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.

Step 5: Alternate Flour and Buttermilk

Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.

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.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Glaze

Allow the cake to cool for about 15 minutes. While it’s still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle generously over the cake and sprinkle with extra lemon zest if desired.

Notes

If using frozen blueberries, add them straight from the freezer to the batter (do not thaw) to avoid bleeding into the cake. The buttermilk helps tenderize the crumb and enhance the tangy lemonade flavor, so don’t substitute with regular milk unless absolutely necessary.