Hey there, Jason Griffith from Chef Maniac, and today we’re baking up a ray of sunshine in cake form: Blueberry Lemonade Buttermilk Cake. If you’re a fan of bright, citrusy flavors mingling with sweet, juicy berries, then you are absolutely going to adore this cake. It’s incredibly moist, bursting with fresh blueberries and tangy lemon, and has that subtle, tender crumb that only buttermilk can provide. This isn’t just a cake; it’s a celebration of vibrant summer flavors, perfect for any occasion that calls for something truly special.
Why I Love This Recipe
What’s not to love about a cake that tastes like a sunny day? This Blueberry Lemonade Buttermilk Cake has become a firm favorite in my kitchen for so many reasons. The combination of lemon and blueberry is simply divine—they’re a match made in culinary heaven. The buttermilk in the batter creates an exceptionally tender and moist crumb, preventing the cake from drying out and giving it a delightful richness. Plus, the subtle tang from the buttermilk perfectly balances the sweetness of the cake and the berries. It’s also surprisingly straightforward to make, yielding a dessert that looks impressive but is totally approachable for any home baker. It’s the kind of cake that always elicits oohs and aahs!
Ingredients
Here’s what you’ll need to create this bright and beautiful Blueberry Lemonade Buttermilk Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- Zest of 2 large lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3-4 tbsp fresh lemon juice
Swaps and Notes
- Blueberries: While fresh blueberries are fantastic, frozen blueberries work perfectly well here. Just don’t thaw them before adding them to the batter; tossing them directly in helps prevent them from sinking to the bottom of the cake.
- Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the way with regular milk to make 1 cup. Let it sit for 5 minutes before using.
- Citrus: You can adjust the amount of lemon zest and juice to your preference. For an extra citrus punch, consider adding the zest of a third lemon.
- Fat: For a slightly different flavor profile, you could try using vegetable oil instead of butter for an even moister cake, though butter provides a richer taste.
- Add-ins: Feel free to gently fold in a handful of chopped white chocolate chips for an extra layer of sweetness and texture.
- Gluten-Free: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.
List of Steps for the Recipe
Let’s get this delicious cake baked!
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Cream Butter and Eggs: In a separate medium bowl, or the bowl of a stand mixer, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Add Wet Ingredients: Gradually add the buttermilk, lemon zest, and fresh lemon juice to the butter-egg mixture, mixing until just combined. The mixture might look slightly curdled at this point, which is normal.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix the batter; a few lumps are okay.
- Fold in Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour from your measured flour (this helps prevent them from sinking). Gently fold the floured blueberries into the cake batter.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes before carefully inverting it onto the wire rack to cool completely.
- Prepare the Glaze: While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Start with 3 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
Tips for Success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them combine smoothly with other ingredients, creating a more uniform and tender cake batter.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
- Zest First: When using fresh lemons, zest them before you juice them. It’s much easier!
- Even Blueberry Distribution: Tossing the blueberries in a little flour helps to prevent them from sinking to the bottom of your cake, ensuring they are evenly distributed throughout.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off. Wait until it’s fully cool for the best result.
Serving Suggestions and Pairings
This Blueberry Lemonade Buttermilk Cake is a showstopper on its own, perfect for a summer BBQ, a springtime brunch, or an afternoon tea. It’s light enough for dessert after a substantial meal, or hearty enough to be a sweet treat with your morning coffee. Pair a slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
For a true “blueberry lemonade” experience, serve it alongside a tall, chilled glass of my very own Blueberry Lemonade. This pairing truly elevates the theme of the cake!
Storage and Leftover Tips
Store leftover Blueberry Lemonade Buttermilk Cake in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you prefer it, you can store it in the refrigerator for up to a week. Just bring it to room temperature before serving for the best flavor and texture.
This cake also freezes well. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature.
More Recipes You Will Love
If you enjoyed the tender crumb and fruity notes of this cake, you might also like these other delicious baked goods and desserts:
- For another fun and festive cake, check out my Unicorn Poke Cake.
- If you love using fruit in your baking, my Chocolate Chip Banana Bread is a comforting classic.
- Looking for an easy, repetitive bake? My Easy Pumpkin Spice Muffins are a joy.
- And for a classic crowd-pleasing dessert, nothing beats my Big Family Banana Pudding.
Final Thoughts
This Blueberry Lemonade Buttermilk Cake is a truly delightful dessert that brings together simple ingredients for spectacular results. It’s vibrant, moist, and utterly delicious—a perfect representation of what simple baking can achieve. Whether you’re making it for a special occasion or just to brighten a regular day, I promise it will put a smile on your face.
What’s your favorite fruit and citrus combination in desserts? Let me know in the comments below! And be sure to check out Chef Maniac for more recipes that bring joy to your kitchen.
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