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: 1 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 sticks Butter, Softened; 2/3 cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top; 1/4 teaspoons Vanilla Extract; 1 Tablespoon Lemon Juice; 1 teaspoon Lemon Zest; 1 whole Egg; 1/2 cups Buttermilk, Well Shaken; 5 ounces, weight Fresh Blueberries

Servings: persons

1 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 sticks Butter, Softened
2/3 cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
1/4 teaspoons Vanilla Extract
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 whole Egg
1/2 cups Buttermilk, Well Shaken
5 ounces, weight Fresh Blueberries

1
Preheat oven to 400 degrees with the rack in the middle of oven. Spray an 8-inch round cake pan and line with waxed paper. Spray the waxed paper.
2
Whisk together flour, baking powder, baking soda and salt; set aside. Beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.
3
At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add berries and fold in with a spoon. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar (this makes it a little crispy on the top)
4
Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into 8 slices.
5
Serve plain or with a dollop of fresh whipped cream.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, 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.

Blueberry Lemon Buttermilk Cake

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