There’s something special about the bright, tangy flavor of lemon paired with sweet, juicy blueberries — especially when they come together in a soft, moist cake. This Blueberry Lemonade Buttermilk Cake captures all those fresh, vibrant flavors and wraps them in a tender, buttery crumb that’s perfect for any occasion. Whether you’re serving it for brunch, a summer picnic, or as a light dessert, this cake is guaranteed to impress.

What makes this cake truly shine is the combination of buttermilk, lemon juice, and zest, which keep the cake moist and bursting with citrus flavor. The buttermilk adds a slight tang and tenderness, while the blueberries provide little pops of sweetness throughout. A simple lemon glaze drizzled over the top brings everything together with a bright finish.

Let’s start by gathering your ingredients and walking through the first few steps to get this beautiful cake in the oven.

Ingredients

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries
• 1 tbsp flour (for coating blueberries)

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

STEP 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing and flouring a 9×13-inch pan or a bundt pan, depending on your preference. This will help ensure the cake releases easily once baked.

STEP 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside — you’ll be adding it gradually to the wet ingredients in the next steps.

STEP 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar well is key to creating a soft, airy cake texture.

STEP 4: Add the Eggs and Lemon

Add the eggs one at a time, beating well after each addition to ensure everything is fully incorporated. Then stir in the lemon zest and lemon juice, which will give the cake its bright, refreshing citrus flavor.

STEP 5: Alternate Adding Buttermilk and Dry Ingredients

With the mixer on low speed, gradually add the dry flour mixture and buttermilk to the butter mixture, alternating between the two. Begin and end with the flour mixture, and mix just until combined. Avoid overmixing to keep the cake tender.

Blueberry Lemonade Buttermilk Cake: Fresh & Flavorful

Now that your batter is mixed to perfection, it’s time to add the star ingredient — those sweet, juicy blueberries. This step ensures that every bite of your Blueberry Lemonade Buttermilk Cake is bursting with fresh flavor. The process is simple, but a few easy tricks will keep your blueberries evenly distributed and prevent them from sinking during baking.

Let’s continue with the remaining steps.

STEP 6: PREPARE THE BLUEBERRIES

Place your fresh blueberries in a small bowl and toss them gently with 1 tablespoon of flour. This simple coating helps keep the blueberries suspended throughout the cake rather than sinking to the bottom as the cake bakes. It’s a small step that makes a big difference in presentation and texture.

Gently fold the coated blueberries into the batter, being careful not to overmix. You want the blueberries evenly distributed while keeping the batter light and fluffy.

STEP 7: POUR BATTER INTO PAN

Once the blueberries are folded in, pour the batter into your prepared pan. Use a spatula to spread the batter evenly and smooth the top for even baking. Whether you’re using a 9×13-inch pan or a bundt pan, make sure the batter is level for consistent results.

STEP 8: BAKE

Place the pan in your preheated oven and bake for 40–45 minutes. The exact baking time may vary slightly depending on your oven and the pan you’re using. Start checking at the 40-minute mark by inserting a toothpick into the center of the cake — it should come out clean or with just a few moist crumbs.

If you’re using a bundt pan, it may take a few extra minutes due to the depth of the pan. Be careful not to overbake, as you want to preserve the moist, tender crumb.

STEP 9: COOL

Once the cake is baked through, remove it from the oven and allow it to cool completely in the pan on a wire rack. Cooling the cake fully is important before glazing, as it prevents the glaze from melting and sliding off.

STEP 10: MAKE THE GLAZE

In a small bowl, whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth. The glaze should be thick enough to drizzle but thin enough to flow gently over the cake.

Once the cake is fully cooled, drizzle the glaze evenly over the top. The glaze adds an extra burst of lemon flavor and gives the cake a beautiful, glossy finish.

Blueberry Lemonade Buttermilk Cake: Fresh & Flavorful

Your Blueberry Lemonade Buttermilk Cake is now glazed, cooled, and ready to serve. This cake brings together the bright tang of lemon, the sweetness of blueberries, and the soft, tender crumb that only buttermilk can deliver. Before you slice into this fresh and flavorful treat, let’s cover some frequently asked questions and helpful variations to make sure your cake turns out perfect every time.

1. CAN I USE FROZEN BLUEBERRIES INSTEAD OF FRESH?
Yes, you can substitute frozen blueberries. Do not thaw them before adding to the batter. Toss them with flour just like you would fresh berries to prevent sinking and excess bleeding of color.

2. CAN I USE LEMON EXTRACT INSTEAD OF FRESH LEMON JUICE?
Fresh lemon juice and zest give the best flavor, but you can add ½ teaspoon of lemon extract if you want to boost the lemon flavor further.

3. HOW SHOULD I STORE THE CAKE?
Store the cooled, glazed cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best flavor and texture, let refrigerated slices come to room temperature before serving.

4. CAN I FREEZE THE CAKE?
Yes, you can freeze the cake (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then glaze before serving.

5. WHAT IF I DON’T HAVE BUTTERMILK?
You can make a buttermilk substitute by combining 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

6. CAN I MAKE THIS RECIPE IN MUFFIN FORM?
Absolutely! Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.

7. WHY TOSS THE BLUEBERRIES WITH FLOUR?
Coating the blueberries with flour helps prevent them from sinking to the bottom of the batter while baking, ensuring even distribution throughout the cake.

FINAL THOUGHTS: A BRIGHT AND BEAUTIFUL CAKE YOU’LL LOVE

This Blueberry Lemonade Buttermilk Cake is the perfect way to showcase the bright flavors of fresh lemon and juicy blueberries. With its soft, tender crumb and simple lemon glaze, it’s a dessert that feels both light and indulgent.

Whether you’re serving it for brunch, a family gathering, or just because you’re in the mood for something fresh and homemade, this cake is sure to impress. The best part? It’s easy to prepare, adaptable, and always delivers great results.

Give this recipe a try and enjoy a slice of sweet, citrusy perfection. Once you do, you’ll find yourself coming back to it again and again for any occasion.