Blueberry Lemonade Buttermilk Cake – Fresh, Tangy & Moist Delight

Step 5: Prepare Blueberries

1. Toss the blueberries with 2 tbsp flour to prevent them from sinking to the bottom of the cake during baking.
2. Gently fold the blueberries into the batter, distributing them evenly.

Step 6: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Lemon Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth.
2. Drizzle over the cooled cake for an extra layer of tangy sweetness.
3. Allow the glaze to set for 10–15 minutes before slicing.

Step 8: Serve and Enjoy

• Slice the cake into squares or rectangles.
• Serve plain or with a dollop of whipped cream or fresh berries for an elegant touch.
• Store leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.

Tips for Success

1. Room Temperature Ingredients: Make sure eggs and buttermilk are at room temperature for smoother mixing and a fluffier texture.
2. Fresh vs. Frozen Blueberries: Both work, but if using frozen, do not thaw before mixing; toss them in flour directly from the freezer.
3. Lemon Zest: Grate only the yellow part of the lemon; the white pith is bitter.
4. Even Baking: Use an oven thermometer to ensure consistent baking temperature for a perfectly moist cake.

Final Thoughts

This Blueberry Lemonade Buttermilk Cake is a vibrant, tangy, and moist dessert that captures the essence of summer in every bite. Its tender crumb, juicy blueberries, and refreshing lemon flavor make it irresistible for any occasion. Once you try this recipe, it will become a favorite in your baking repertoire—and trust us, one slice will leave you craving another.

If you want, I can also provide a version with a layered presentation and cream cheese frosting, turning it into a show-stopping dessert for parties. That would make it extra fancy and tangy!

Do you want me to create that version too?