Blueberry Lemonade Buttermilk Cake

Light, fluffy, and bursting with fresh flavors, this Blueberry Lemonade Buttermilk Cake is the perfect dessert for any occasion.
The refreshing zing of lemon and the sweet pop of blueberries make every bite irresistible!

 Ingredients

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

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• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

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• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 1 cup fresh blueberries (tossed in 1 tablespoon flour)

For the Lemonade Frosting:

• 2 cups powdered sugar

• 2–3 tablespoons lemon juice

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• 2 tablespoons butter, softened

• 1–2 drops pink food coloring (optional)

 Directions

1. Prepare the oven and pan:
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:
   In a large bowl, beat the softened butter and sugar together until light and fluffy.

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4. Add wet ingredients:
   Beat in the eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.

5. Combine wet and dry mixtures:
   Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

6. Fold in the blueberries:
   Gently fold the flour-coated blueberries into the batter.

7. Bake:
   Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the cakes:
   Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. Make the frosting:
   In a bowl, beat together the powdered sugar, butter, and lemon juice until smooth and creamy. Add food coloring if desired.

10. Assemble the cake:
    Spread frosting between the layers, then cover the top and sides of the cake. Garnish with extra blueberries and lemon slices if you like.

Notes

• Tossing blueberries in flour prevents them from sinking to the bottom of the cake.

• For an extra moist cake, brush the layers with a little lemon syrup before frosting.

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• Store leftovers covered in the refrigerator for up to 4 days.

Conclusion

This Blueberry Lemonade Buttermilk Cake is a delightful treat that’s as beautiful as it is delicious.
Perfect for birthdays, brunches, or simply to brighten your day with a burst of lemony freshness!

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