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Moist Lemon Blueberry Buttermilk Cake Recipe Easy Homemade Glazed Dessert

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A tender, moist lemon blueberry cake made with buttermilk and topped with a simple lemon glaze. Perfect for any occasion, this cake balances tangy lemon and sweet blueberries with a soft crumb and juicy bursts.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray and dust lightly with flour. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar with a hand or stand mixer at medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, stir together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk mixture, starting and ending with dry ingredients. Mix gently just until combined.
  7. Gently fold in the blueberries with a rubber spatula, being careful not to break them.
  8. Pour the batter evenly into the prepared pan and smooth the top.
  9. Bake for 40-45 minutes, starting to check at 38 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar with lemon juice until smooth and pourable. Stir in lemon zest if using.
  12. Drizzle the glaze evenly over the cooled cake and allow it to set for about 20 minutes before slicing and serving.

Notes

If cake edges brown too fast, tent loosely with foil after 30 minutes. Avoid opening the oven door frequently to prevent sinking. Toss frozen blueberries in flour before folding to prevent sinking. Prepare glaze while cake cools. Glaze a fully cooled cake to keep shine and texture. For extra lemon flavor, add a splash of lemon extract.

Nutrition

Keywords: lemon blueberry cake, buttermilk cake, glazed cake, easy dessert, moist cake, homemade cake, lemon dessert, blueberry dessert

Find it online: https://zorbmeal.com/moist-lemon-blueberry-buttermilk-cake-recipe-easy-homemade-glazed-dessert/