Blueberry Lemonade Buttermilk Cake

Blueberry Lemonade Buttermilk Cake is a vibrant, tangy-sweet dessert that blends juicy blueberries, zesty lemon, and rich buttermilk into a tender, moist cake. Topped with a simple lemon glaze or dusted with powdered sugar, this cake is perfect for summer gatherings, brunches, or a refreshing dessert any time of year.

Why You’ll Love This Recipe

I love how this cake balances tart lemon with sweet blueberries and the subtle tang of buttermilk. It’s soft and buttery with bursts of fresh fruit in every bite. It’s also a breeze to make—no fancy equipment, no complicated steps—just a comforting, beautiful cake that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Fresh lemon juice

• Lemon zest

• Buttermilk

• Fresh or frozen blueberries (tossed in a little flour to prevent sinking)

• Optional glaze: powdered sugar + lemon juice

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

2. I whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then add vanilla, lemon zest, and lemon juice.

5. I alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.

6. I gently fold in the blueberries, then pour the batter into the prepared pan and smooth the top.

7. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Once cool, I drizzle with a simple lemon glaze or dust with powdered sugar.

Servings and timing

This recipe serves 8–10 people. It takes about 15 minutes to prep and 40 minutes to bake—ready in just under an hour.

Variations

Sometimes I use a mix of berries or add a layer of lemon curd for an extra tangy surprise. I’ve also made this in muffin tins for mini cakes, or topped it with whipped cream and fresh blueberries for a light summer dessert.

storage/reheating

I store the cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. To serve warm, I microwave slices for about 10 seconds or warm them in the oven for a few minutes.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer—just toss them in flour before folding into the batter to help prevent color bleeding.

What can I use instead of buttermilk?

I make a quick substitute with 1 cup milk and 1 tablespoon lemon juice or vinegar—let it sit for 5–10 minutes before using.

Can I make this cake ahead of time?

Absolutely. I bake it a day in advance and store it covered. The flavor actually deepens after a day.

Can I make this gluten-free?

Yes, I use a good 1:1 gluten-free flour blend. I’ve had great results with it in this recipe.

What kind of pan works best?

I usually use a 9-inch round or square cake pan, but a loaf pan or even a bundt pan also works—just adjust the bake time slightly.

Conclusion

Blueberry Lemonade Buttermilk Cake is a fresh, flavorful dessert I love making when I want something bright and beautiful. The combination of sweet blueberries, tart lemon, and creamy buttermilk creates a tender crumb and amazing taste. Whether I serve it at brunch or as a light summer dessert, it never lasts long on the table.