Blueberry Lemonade Buttermilk Cake

 

Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 cup (240ml) buttermilk
• 1 ½ cups (200g) fresh blueberries (plus a little flour for dusting)

For the Lemonade Syrup:

• ½ cup (100g) granulated sugar
• ¼ cup (60ml) fresh lemon juice
• 2 tbsp water

For the Lemon Glaze (optional):

• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh lemon juice

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Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan (or line it with parchment paper).
2. Prepare the dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
4. Add eggs and lemon:
   Beat in the eggs one at a time, then add the lemon zest and lemon juice. Mix until just combined.
5. Alternate adding dry ingredients and buttermilk:
   Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Prepare the blueberries:
   Toss the blueberries with a tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter.
7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Make the lemonade syrup:
   While the cake bakes, combine the sugar, lemon juice, and water in a small saucepan. Heat over medium heat, stirring, until the sugar dissolves. Set aside.
9. Soak the cake:
   As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the lemonade syrup over the warm cake, allowing it to soak in.
10. Cool:
    Let the cake cool completely in the pan, then remove it carefully.
11. (Optional) Glaze:
    If desired, whisk together the powdered sugar and lemon juice to make a glaze. Drizzle over the cooled cake.

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Tips:

• For extra blueberry flavor, sprinkle a few extra berries on top before baking.
• You can substitute frozen blueberries if fresh aren’t available — no need to thaw, but dust them with flour before folding into the batter.