If you are looking for an irresistibly fresh and flavorful dessert, this Blueberry Lemonade Buttermilk Cake Recipe is the one you need to try. It perfectly balances the tangy brightness of lemon with the sweet bursts of juicy blueberries, all wrapped up in a tender, moist buttermilk cake. This cake is not only a feast for the palate but also a joy to bake, making it a beloved choice when you want to impress without fuss. From its delicate crumb to the luscious citrus notes, every bite tells a story of homemade happiness that’s perfect for any season.
Ingredients You’ll Need
The beauty of this Blueberry Lemonade Buttermilk Cake Recipe lies in its uncomplicated list of ingredients, each one carefully chosen to bring out the best in taste and texture. These staples form the foundation for a cake that is wonderfully moist, lightly tangy, and bursting with fresh flavors and color.
- 2 ½ cups all-purpose flour: Provides structure and the perfect tender crumb.
- 2 teaspoons baking powder: Ensures your cake rises beautifully and stays light.
- ½ teaspoon baking soda: Reacts with buttermilk to help with leavening and subtle tang.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup buttermilk, room temperature: Adds moisture and a gentle, tangy depth.
- 1 cup granulated sugar: Sweetens without overpowering the fresh citrus notes.
- ½ cup unsalted butter, softened: Richness and a tender crumb come from this key ingredient.
- 3 large eggs, room temperature: Binds ingredients and contributes to cake’s fluffiness.
- Zest of 2 lemons: Packs a vibrant citrus punch throughout the cake.
- ¼ cup fresh lemon juice: Brings that classic lemonade tang alive in every bite.
- 2 teaspoons vanilla extract: Subtle warmth that rounds out the lemon flavor beautifully.
- 1 ½ cups fresh blueberries: Juicy bursts of sweetness that sparkle with color.
How to Make Blueberry Lemonade Buttermilk Cake Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and preheating the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly so the cake releases easily after baking without any sticking mishaps.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, giving your cake a perfect, even rise.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes. This aerates the batter, leading to a wonderfully tender texture.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in the eggs one at a time, fully incorporating each before adding the next. Then fold in the fresh lemon zest, lemon juice, and vanilla extract. These ingredients infuse the cake with that signature bright and fragrant flavor that makes this recipe so special.
Step 5: Incorporate Dry Ingredients Alternately with Buttermilk
Add the dry ingredient mixture and buttermilk alternately into the butter mixture, starting and finishing with the dry ingredients. Mix gently after each addition to keep the batter tender—overmixing can make the cake dense rather than light.
Step 6: Fold in Blueberries
Toss the fresh blueberries lightly in a little flour to prevent them from sinking to the bottom during baking. Then carefully fold them into the batter with a spatula, preserving their shape and ensuring even berry distribution throughout the cake.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top evenly. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This patience will reward you with a moist, perfectly textured cake every time.
How to Serve Blueberry Lemonade Buttermilk Cake Recipe
Garnishes
To enhance the vibrant flavors, consider sprinkling powdered sugar atop the cooled cake or adding a few fresh blueberries and thin lemon slices as a bright, decorative touch. A light drizzle of lemon glaze can also elevate the tangy experience and add an elegant sheen.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tangy citrus notes with creamy richness. For an afternoon treat, serve with a cup of freshly brewed tea or lemonade to echo the cake’s refreshing flavors.
Creative Ways to Present
Try serving your Blueberry Lemonade Buttermilk Cake Recipe in a layered style: slice the cake horizontally, spread lemon curd or blueberry jam between layers, and stack for a delightful twist. You can also cut it into small squares and serve on colorful plates for a charming picnic or party dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days to maintain that fresh-baked softness. For longer storage, refrigeration is recommended, though the cake is best enjoyed fresh.
Freezing
This cake freezes wonderfully. Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
Reheat slices gently in a microwave for 10 to 15 seconds to revive the cake’s moist, tender texture. Avoid overheating, which can dry the cake out. Alternatively, warm it in a low oven (about 300°F) wrapped in foil for 10 minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Be sure to toss them in flour while still frozen to help prevent them from sinking and bleeding into the batter too much. This way, you’ll still get beautiful bursts of berry flavor and color.
What if I don’t have buttermilk?
You can easily substitute buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding it to the recipe. This homemade buttermilk substitute will still give you the tenderness and tang needed.
Can this cake be made into cupcakes?
Absolutely! Line a muffin tin with paper liners, fill each about two-thirds full with batter, and bake at 350°F for 18-22 minutes or until a toothpick comes out clean. Cupcakes bake faster but maintain the same delightful flavor.
How do I prevent blueberries from sinking?
Tossing the blueberries in flour before folding them into the batter is the best way to keep them evenly suspended. The flour helps them stick in place while baking, so you get those lovely pockets of fruit throughout.
Is this cake dense or light?
This Blueberry Lemonade Buttermilk Cake Recipe yields a light and tender crumb, thanks to the creaming of butter and sugar and the alternating addition of buttermilk and dry ingredients. It’s moist but fluffy, making it a perfect everyday or special occasion treat.
Final Thoughts
This Blueberry Lemonade Buttermilk Cake Recipe is a joyful slice of summer or any season, bursting with fresh fruit and bright citrus flavors in every forkful. It’s easy to make, delightful to share, and sure to become a favorite in your baking repertoire. Give it a try—you’ll love how this cake brightens your day from the very first bite.
Print
Blueberry Lemonade Buttermilk Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemonade Buttermilk Cake is a moist, tender cake bursting with fresh blueberries and a bright lemon flavor. The combination of buttermilk and lemon juice creates a delightful tang, while the fluffy texture is achieved by creaming butter and sugar properly. Perfect for spring and summer gatherings, this cake is as beautiful as it is delicious.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup buttermilk, room temperature
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 2 teaspoons vanilla extract
Fruit
- 1 ½ cups fresh blueberries
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly to ensure easy release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure consistent leavening throughout the cake.
- Cream Butter and Sugar: Using an electric mixer, cream the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes, incorporating air for a lighter cake texture.
- Add Eggs, Lemon, and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the cake with bright, signature flavor.
- Incorporate Dry Ingredients Alternately with Buttermilk: Add the dry ingredient mixture and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition, being careful not to overmix to keep the batter tender and light.
- Fold in Blueberries: Toss the fresh blueberries in a small amount of flour to prevent sinking, then gently fold them into the batter using a spatula to preserve their shape and freshness.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Tossing blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Do not overmix the batter after combining wet and dry ingredients to avoid a dense cake.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
