Directions:
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Blueberry Lemonade Buttermilk Cake
Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square cake pan. You can also line it with parchment paper for easier removal.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add Eggs & Flavors: Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Add Buttermilk & Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined—don’t overmix.
Prepare Blueberries: Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired. Drizzle over the cooled cake.
Serve: Let the glaze set before slicing. Enjoy chilled or at room temperature for a refreshing, sweet-tart treat!
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 340 kcal per slice | Servings: 9 slices
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