Quick Blueberry Lemonade Buttermilk Cake
A refreshing dessert that combines the tangy flavors of lemonade with the sweetness of blueberries in a tender buttermilk cake.
Equipment
- Mixing Bowl
- 9-inch round cake pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 1 cup Granulated sugar Sweetens the cake and enhances flavors.
- 2 teaspoons Baking powder Acts as a leavening agent.
- 1 teaspoon Baking soda Reacts with buttermilk for lift.
- 1/2 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Buttermilk Adds moisture and tenderness.
- 1/2 cup Vegetable oil Keeps the cake moist.
- 1/4 cup Fresh lemon juice Imparts refreshing lemonade flavor.
- 1 tablespoon Lemon zest Enhances lemon flavor.
- 1 cup Fresh blueberries Adds bursts of sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it lightly with vegetable oil or butter and dusting it with flour.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- In a separate bowl, mix the wet ingredients: buttermilk, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or top with a lemon glaze if desired before serving.
Notes
For variations, consider adding different berries, a lemon glaze, or nuts for added texture.