Blueberry Lemonade Buttermilk Cake

 

Blueberry Lemonade Buttermilk Cake

You Will Need

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• A pinch of salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest and juice of 1 lemon

• 3/4 cup buttermilk

• 1 cup fresh blueberries

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.

2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla extract, lemon zest, and lemon juice.

4. Combine: Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.

5. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula.

6. Bake: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Garnish: Let the layers cool completely before frosting, then garnish with a lemon glaze, a lemon slice, and fresh blueberries on top, just like in the picture.