Description
This Blueberry Lemonade Buttermilk Cake is a moist and tender dessert bursting with fresh blueberries and bright lemon flavors. The cake is made with buttermilk for extra moisture and a subtle tang, complemented by lemon zest and juice for a refreshing citrus note. Perfect for spring and summer gatherings, this cake is easy to make and sure to delight with its light crumb and fruity bursts in every bite.
Ingredients
Scale
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 your ingredients. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake releases easily 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.
- Cream Butter and Sugar: Using an electric mixer, cream the softened unsalted butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. This will help incorporate air for a lighter cake texture.
- Add Eggs, Lemon, and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus 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.
- Fold in Blueberries: Toss the fresh blueberries with a small amount of flour to prevent them from sinking during baking. Then gently fold the blueberries into the batter using a spatula, preserving their shape and freshness.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- To prevent blueberries from sinking, tossing them in flour is essential.
- You can substitute fresh blueberries with frozen ones but do not thaw before folding into batter.
- For an extra touch, dust the cooled cake with powdered sugar or drizzle with a lemon glaze.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
