Blueberry Lemon Buttermilk Cake Recipe

Name: Blueberry Lemon Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 315 g plain flour; 3 teaspoons baking powder; 90 g superfine sugar; 1 pinch of freshly ground nutmeg; 2 eggs; 250 ml buttermilk; 60 g butter, melted and cooled slightly; 2 teaspoons fresh lemon juice; 150 g blueberries; 2 tablespoons demerara sugar; 1 teaspoon lemon zest

Servings: persons

1
["Preheat the oven to 400f / 200c. Grease the pan. The recipe calls for a 12 x 8 inch (30cm x 20cm) pan but I used an 8 x 8 inch (20cm x 20cm) square pan, and turned the oven down to 375f / 190c as the smaller pan created a thicker cake that I did not want to go too brown on top.", "In a large bowl, sift together the flour and baking powder, and add the sugar and nutmeg. In a separate medium bowl, whisk the eggs until fluffy. Add the buttermilk, butter, lemon zest, and lemon juice and mix well until incorporated. Add the wet ingredients to the dry ingredients and mix until just combined. You know the mixing rules --", "Spread the mixture into the pan and tumble the blueberries over the top and sprinkle with the demerara sugar. I used less than what was called for in the recipe and I did regret it a bit as it would've given a nice crunchy dimension to the texture, so next time I would use the full whack. Bake for 25 minutes until the top is just golden and a skewer comes out clean. I let mine bake a little bit longer, taking about 30 minutes in my oven.", "Makes 12 - 15 regular sized square, or 9 ""i didn't know my mouth could open this wide"" squares."]

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 315 g plain flour, 3 teaspoons baking powder, 90 g superfine sugar, 1 pinch of freshly ground nutmeg, and more.

Yes, Blueberry Lemon Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Buttermilk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions