This Blueberry Lemonade Buttermilk Cake is soft, moist, and bursting with juicy blueberries and bright lemon flavor. Layered with a creamy lemon frosting and topped with a silky lemon glaze, it's the perfect dessert for spring, summer gatherings, or any special occasion.
Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 cups fresh blueberries (tossed with 1 tbsp flour)
Lemon Cream Filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze
- 1½ cups powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp milk (if needed)
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla, lemon juice, and lemon zest.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Fold in the flour-coated blueberries gently.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the filling, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the lemon juice, lemon zest, and vanilla until creamy.
Place one cake layer on a serving plate. Spread a generous layer of frosting and sprinkle with additional fresh blueberries if desired. Add the second cake layer and frost the top and sides lightly.
Whisk together the glaze ingredients until smooth and pour over the chilled cake, allowing it to drip down the sides. Garnish with fresh blueberries and a few mint leaves.
Chill for at least 30 minutes before slicing. Serve cold or slightly chilled for the best flavor and texture.
