Wild Blueberry Lemonade Butter Cake

Fresh, refreshing, and irresistibly soft, this Wild Blueberry Lemonade Butter Cake delivers a bright lemon flavor balanced with bursts of juicy blueberries. Its buttery crumb and light lemon glaze make it a beautiful dessert for gatherings, afternoon tea, or any moment that calls for something sweet and uplifting.

Why You’ll Love This Recipe

This cake is the perfect combination of vibrant citrus and sweet berries. The texture is tender and moist thanks to buttermilk, while the lemon glaze adds a delightful zing. It’s simple to prepare, uses everyday ingredients, and looks stunning with its blueberry-studded surface. Whether you’re baking for guests or simply treating yourself, this recipe is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
2 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 tablespoon baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, softened
1⁄2 cup granulated sugar
3 large eggs
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 cup buttermilk
1 1⁄2 cups fresh blueberries
1 tablespoon flour (for dusting the blueberries)

For the glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (24 cm) cake pan and lightly flour it.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
5. Add the dry ingredients and buttermilk alternately, gently folding until the batter is smooth.
6. Toss the blueberries with 1 tablespoon flour, then fold them into the batter carefully.
7. Transfer the batter to the prepared pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before drizzling with a glaze made from powdered sugar and lemon juice.

Servings and timing

This recipe makes 10–12 servings.
Prep time: about 15 minutes
Bake time: 50–60 minutes
Cooling and glazing time: about 45 minutes
Total time: approximately 1 hour 50 minutes

Variations

• Replace fresh blueberries with frozen ones (no thawing needed; dust lightly with flour before adding).
• Add a teaspoon of vanilla extract for a softer, sweeter aroma.
• Substitute half the lemon juice with lime juice for a more complex citrus profile.
• Fold in 1⁄2 cup coconut flakes for a tropical twist.
• Top with a thicker glaze by adding more powdered sugar until desired consistency is reached.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap slices tightly and store for up to 2 months. Thaw at room temperature.
To reheat, warm individual slices in the microwave for 10–15 seconds to restore softness.

FAQs

How do I keep the blueberries from sinking?

Dusting them with flour—as done in this recipe—helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, use them straight from the freezer and dust with flour before folding in.

Can I replace buttermilk with regular milk?

You can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes.

Can I make this cake ahead of time?

Yes, it keeps well for several days and the flavor even improves by the next day.

Can I bake this in a loaf pan?

Yes, but the baking time will increase to about 60–70 minutes depending on your oven.

How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I reduce the sugar?

Yes, you can reduce the sugar in the cake batter by up to 2 tablespoons without affecting texture.

What can I use instead of lemon?

Lime or orange zest and juice both work beautifully.

Can I skip the glaze?

Absolutely. The cake is still delicious without it, though the glaze adds brightness.

Can I use whole wheat flour?

Substitute up to 1 cup of the all-purpose flour with whole wheat flour, keeping in mind the cake will be slightly denser.

Conclusion

This Wild Blueberry Lemonade Butter Cake is a delightful blend of citrus freshness and berry sweetness, perfect for any season. With its tender crumb, vibrant flavors, and simple preparation, it’s a bake you’ll want to revisit again and again. Enjoy it with tea, share it at gatherings, or savor it as a special homemade treat.

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