why make this recipe

Blueberry Lemonade Buttermilk Cake is a delightful dessert that combines the sweet and tart flavors of blueberries and lemon. It’s a perfect treat for any occasion, whether you’re celebrating a special event or just want to enjoy something sweet at home. The moist texture of buttermilk makes it incredibly soft, while the blueberries add a burst of flavor in every bite. Plus, it’s easy to make and comes together quickly!

how to make Blueberry Lemonade Buttermilk Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk, lemon juice, and lemon zest until combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the blueberries gently.
8. Pour the batter into the prepared baking pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan before serving.

how to serve Blueberry Lemonade Buttermilk Cake

Blueberry Lemonade Buttermilk Cake can be served warm or at room temperature. It’s great on its own but pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle a little powdered sugar on top for an extra touch of sweetness.

how to store Blueberry Lemonade Buttermilk Cake

To store your cake, place it in an airtight container and keep it in the fridge. It will stay fresh for about 3-5 days. You can also freeze slices of the cake for up to a month. Just wrap each slice in plastic wrap and place them in a freezer-safe container.

tips to make Blueberry Lemonade Buttermilk Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Don’t overmix the batter, as this can make the cake tough. Mix just until combined.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
• For a stronger lemon flavor, add a little more lemon zest or juice to your batter.

variation

You can easily change this cake by adding different fruits like raspberries or strawberries. If you prefer a less sweet cake, reduce the sugar slightly. You can also substitute the buttermilk with plain yogurt or sour cream for a different texture.

FAQs

Can I use low-fat buttermilk?
Yes, you can use low-fat buttermilk in this recipe.

What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Is this cake suitable for freezing?
Yes, this cake can be frozen. Just ensure it’s wrapped well to avoid freezer burn.