Blueberry Lemonade Buttermilk Cake
This Blueberry Lemonade Buttermilk Cake is a delightful dessert that combines the tangy flavor of lemons with sweet blueberries, creating a moist and buttery treat perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 0.25 cup freshly squeezed lemon juice
- 0.75 cup buttermilk, room temperature
- 1.5 cups fresh blueberries (or frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing the blueberries)
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons fresh lemon juice (for glaze)
- Optional: extra lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely. For the glaze, whisk powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled cake and garnish with extra lemon zest if desired.
Notes
For best results, use fresh blueberries. If using frozen, do not thaw to prevent discoloration. Substitute buttermilk with 3/4 cup milk mixed with 1 tablespoon lemon juice if needed.
Nutrition
Calories: 320kcal | Fat: 14g