This Blueberry Lemonade Buttermilk Cake is soft, buttery, and bursting with juicy blueberries and bright lemon flavor!
Ingredients
For the Cake
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tbsp lemon zest 
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries 
Lemon Cream Glaze
1 1/2 cups powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp milk if needed
Optional Decorations
Fresh blueberries
Lemon slices
Powdered sugar 
White chocolate drizzle
Directions
1. Prepare the Batter
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or two 8-inch cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt together.
In a large bowl, beat butter and sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding dry ingredients and buttermilk until smooth.
Fold in blueberries gently.
2. Bake
Pour batter into prepared pan(s).
Bake for 35–45 minutes for cake pans or 60–70 minutes for Bundt cake.
Bake until a toothpick inserted comes out clean.
Cool completely before glazing.
3. Make the Lemon Glaze
Whisk powdered sugar, lemon juice, lemon zest, and milk until smooth.
Drizzle over cooled cake.
Serving Tips
Chill slightly before serving for refreshing lemonade flavor 
Perfect for spring brunches, baby showers, and summer desserts.
Store refrigerated up to 5 days.
