Some desserts feel like sunshine baked into a pan—and the Blueberry Lemonade Buttermilk Cake is exactly that kind of treat. With juicy blueberries, zesty lemon, and the unmistakable tenderness that only buttermilk can bring, this cake strikes the perfect balance between sweet, tangy, and irresistibly moist.
Whether it’s served at a spring brunch, a summer picnic, or simply as an afternoon pick-me-up, this cake manages to taste both comforting and refreshing. It’s rustic enough for everyday baking, yet bright and elegant enough to serve to guests.
What makes this cake truly special is the fusion of three flavors that naturally complement each other:
Blueberries, with their deep juiciness;
Lemon, bringing sharp citrus lift; and
Buttermilk, which gives the batter its dreamy softness.
Below is a unique, easy-to-follow guide to making this beautiful dessert from scratch.
Ingredients You’ll Need
For the Cake
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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½ cup buttermilk
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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Zest of 1 large lemon
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1 tablespoon lemon juice
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1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Lemonade Glaze
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 tablespoon buttermilk (optional, but adds a creamy finish)
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A few drops of water if thinning is needed
How to Make Blueberry Lemonade Buttermilk Cake
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