Why Make This Recipe
If you love a combination of sweet and tangy flavors, Blueberry Lemonade Buttermilk Cake is the perfect recipe for you. This cake is simple to make and delivers a burst of fresh blueberry and zesty lemon in every bite. Not only is it delicious, but it also uses buttermilk, which makes the cake incredibly moist. Whether you’re having a summer gathering, a birthday party, or just a casual family dinner, this cake functions beautifully in any setting.
How to Make Blueberry Lemonade Buttermilk Cake
Ingredients
- 2 cups all-purpose flour
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 3/4 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to toss with blueberries)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: 1 tsp lemon zest for extra zing
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, sugar, and lemon zest together until light and fluffy for about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and lemon juice.
- Alternate adding the dry ingredients and buttermilk to the wet mixture in 2-3 batches, starting and ending with the dry ingredients. Mix just until combined.
- Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking) and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack.
- Whisk together the powdered sugar and lemon juice until smooth. Drizzle this glaze over the warm or fully cooled cake. Optionally, sprinkle with extra lemon zest or fresh blueberries for decoration.
How to Serve Blueberry Lemonade Buttermilk Cake
Serve this delightful cake as a dessert at any meal. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Consider dusting a little powdered sugar on top for an attractive finish.
How to Store Blueberry Lemonade Buttermilk Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer time, refrigerate it, where it will last for about a week. You can also freeze slices of the cake; just wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Tips to Make Blueberry Lemonade Buttermilk Cake
- Make sure your butter is at room temperature before you start mixing. It helps to create a fluffy texture.
- Don’t skip the step of tossing blueberries in flour. It really helps keep them from sinking to the bottom during baking.
- Experiment with lemon juice in the glaze. You can adjust the amount based on your preference for sweetness or tanginess.
Variations
- For a different twist, add a teaspoon of almond extract instead of vanilla.
- You can substitute other berries like raspberries or blackberries if blueberries aren’t your favorite.
- Try adding a crumble topping made of flour, brown sugar, and butter for a crunchy texture.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature.
2. What if my blueberries are frozen?
You can use frozen blueberries directly in the recipe without thawing them. Just remember to toss them in flour first.
3. Can I use low-fat buttermilk in this recipe?
Yes, low-fat buttermilk can be used, but full-fat buttermilk tends to give a richer flavor and moistness to the cake.
Enjoy creating this delightful Blueberry Lemonade Buttermilk Cake, and savor each delicious slice!
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