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### 🥣 How to Make Blueberry Lemonade Buttermilk Cake
1. **Preheat the oven** and grease your baking pan (round, bundt, or loaf pan all work great).
2. **Cream butter and sugar** until light and fluffy. Add eggs one at a time, then stir in lemon zest and juice.
3. **Whisk dry ingredients** in a separate bowl.
4. **Alternate adding** the dry ingredients and buttermilk into the creamed mixture, mixing just until combined.
5. **Fold in blueberries**, tossing them lightly with flour beforehand to prevent sinking.
6. **Bake** until golden and a toothpick comes out clean. Let cool.
7. **Glaze (optional):** Whisk powdered sugar with lemon juice and drizzle over the cooled cake.
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### 💡 Tips for the Best Results
* Use **fresh lemons** for zest and juice — it makes all the difference.
* Toss blueberries in a little flour to keep them evenly distributed.
* Don’t overmix once you add flour — this keeps the crumb light and tender.
* If using frozen blueberries, do not thaw before folding them in.
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### A Slice of Summer Sunshine
This **Blueberry Lemonade Buttermilk Cake** is more than just dessert — it’s a celebration of fresh, vibrant flavor and soft, melt-in-your-mouth texture. Whether you’re making it for guests or treating yourself, this cake will brighten your day and have everyone asking for seconds.
So grab those lemons and berries, and let the baking begin!
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Want a printable recipe card or ideas for turning this into cupcakes or a layer cake? I’d be happy to help!
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