Description
This Blueberry Lemonade Buttermilk Cake is a moist, tender cake bursting with fresh blueberries and a bright lemon flavor. The combination of buttermilk and lemon juice creates a delightful tang, while the fluffy texture is achieved by creaming butter and sugar properly. Perfect for spring and summer gatherings, this cake is as beautiful as it is delicious.
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 ingredients and preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly to ensure easy release 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 throughout the cake.
- Cream Butter and Sugar: Using an electric mixer, cream the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes, incorporating air for a lighter cake texture.
- Add Eggs, Lemon, and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the cake with bright, signature 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 and light.
- Fold in Blueberries: Toss the fresh blueberries in a small amount of flour to prevent sinking, then gently fold them into the batter using a spatula to preserve their shape and freshness.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Tossing blueberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Do not overmix the batter after combining wet and dry ingredients to avoid a dense cake.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
