🫐🍋 Blueberry Lemonade Buttermilk Cake 🍋🫐
Ingredients:
For the Cake:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest (about 1 lemon)
2 tbsp lemon juice (freshly squeezed)
½ cup (120ml) buttermilk
1 cup (150g) fresh blueberries (plus extra for topping)
For the Lemonade Glaze:
1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice (adjust for thickness)
Optional: a splash of buttermilk for a creamy glaze
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or square baking pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs and flavoring: Beat in the eggs one at a time. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine: Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk (start and end with the dry ingredients). Mix until just combined—don’t overmix.
Add blueberries: Gently fold in the blueberries with a spatula.
Bake: Pour the batter into the prepared pan. Top with a few extra blueberries if desired. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely in the pan.
Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Decorate: Garnish with more fresh blueberries and a little extra lemon zest if you like!
Tips:
Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
For extra lemon flavor, brush the warm cake with a little lemon syrup before glazing.