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Lemon Blueberry Buttermilk Cake

Moist Lemon Blueberry Buttermilk Cake You'll Love

This Lemon Blueberry Buttermilk Cake is a delightful dish that offers a tender crumb, zesty flavors, and juicy blueberries, perfect for everyone to enjoy.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup granulated sugar Adjust to taste; less sugar may yield a less sweet cake.
  • 2 teaspoons baking powder Ensure it's fresh for a proper rise.
  • 1/2 teaspoon baking soda Works in conjunction with buttermilk.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter Substitute with coconut oil for dairy-free.
  • 1 cup buttermilk Use a homemade substitute if not available.
  • 2 tablespoons lemon zest Fresh zest improves taste; avoid pith.
  • 1/4 cup lemon juice Enhances the flavor of the cake.
  • 1 cup blueberries (fresh or frozen) Toss frozen blueberries in flour to prevent sinking.
For the Glaze
  • 1 cup powdered sugar Can add a splash of lemon juice for extra tangy flavor.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a non-stick 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the buttermilk, lemon zest, lemon juice, and eggs to the butter mixture, blending until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the blueberries, ensuring they are evenly distributed.
  7. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature butter and avoid overmixing to prevent a dense texture. Blueberries should be tossed in flour if frozen to prevent sinking.

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