Blueberry Lemonade Buttermilk Cake

 

Ingredients:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

2 tbsp lemon juice

1 tbsp lemon zest

1 ½ cups fresh blueberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

1 ½ cups powdered sugar

3 tbsp lemon juice

1–2 drops pink or purple food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating well.

4. Mix in buttermilk, lemon juice, and zest. Gradually add dry ingredients until just combined.

5. Gently fold in blueberries coated with flour.

6. Pour batter into prepared pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.

7. For glaze, whisk powdered sugar with lemon juice until smooth. Add coloring if desired.

8. Spread glaze over cooled cake. Garnish with lemon slices, mint leaves, and fresh blueberries.