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Blueberry Lemonade Buttermilk Cake

A moist, tangy cake loaded with fresh blueberries and topped with a delicious lemon cream glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest (from about 2 large lemons)
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries Fresh blueberries work best.
For the Lemon Cream Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp fresh lemon juice Adjust for desired consistency.
  • 1 tsp lemon zest
  • 1-2 tbsp milk If needed to thin.
Optional Decorations
  • Fresh blueberries
  • Lemon slices
  • A dusting of powdered sugar
  • White chocolate drizzle

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Grease a 9x13-inch baking pan generously with butter and dust with flour, or line it with parchment paper.
  3. Let your butter, eggs, and buttermilk come to room temperature.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Creaming Butter and Sugar
  1. In another bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
Adding Eggs
  1. Add the eggs one at a time to the butter mixture, mixing well after each addition.
  2. Add lemon zest, lemon juice, and vanilla extract, mixing until combined.
Combine Ingredients
  1. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk.
  2. Mix until just combined and do not overmix.
Folding in Blueberries
  1. Toss blueberries in a tablespoon of flour, then gently fold them into the batter.
Baking the Cake
  1. Pour the batter into the prepared baking pan and spread evenly.
  2. Bake in preheated oven for 45-50 minutes, checking doneness with a toothpick.
  3. Let the cake cool in the pan for 15-20 minutes before transferring to a wire rack.
Making the Glaze
  1. In a small bowl, whisk the powdered sugar, lemon juice, and lemon zest together until smooth.
  2. Adjust the consistency with milk as needed.
Glazing and Decorating
  1. Once the cake is cool, pour the glaze over the cake and decorate as desired.
  2. Let the glaze set for 10-15 minutes before slicing.

Notes

For best results, use fresh ingredients and do not overmix the batter. Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake can also be frozen for up to 2 months.