Lemon blueberry buttermilk cake
Lemon blueberry cake with lemon cream cheese frosting and juicy blueberries
This lemon blueberry cake is like no other cake you have tasted. The lemon cake has a soft, velvety and fluffy texture and beautiful natural lemon flavor which is balanced out by those sweet blueberries. Smooth and tangy cream cheese frosting that is just firm enough to frost a cake but not too sweet makes this one of my favorite summer cake flavors.
Baking with fresh berries is a treat and always results in delightful desserts. Whether it’s strawberries, blueberries, blackberries, or any sweet berry, I don’t discriminate. I like them all. And when added to cakes, pies or cobblers, fresh berries really do marvelous things. This Lemon Blueberry Buttermilk Cake is no exception.
Fresh blueberries top this light and lemony Lemon Blueberry Buttermilk Cake that is so very easy to make. A bit of basic cake mixing is all that is required, then spread the fresh blueberries on top and sprinkle with a smidgen of brown sugar for a slight added crunch and that is it! This cake is so simple, yet oh so delicious. It’s a cake perfect for any gathering and would shine at a baby or bridal shower or afternoon tea.
My husband has always loved my lemon cake and for years it was our most popular wedding cake flavor after vanilla cake. Recently I have fallen in love with using buttermilk in my cake recipes whenever possible. So I have updated my beloved lemon cake recipe to use buttermilk and then tweaked it again to make a truly delicious lemon blueberry cake!
I thoroughly enjoyed taste testing this cake. Not gonna lie.
How To Keep Blueberries From Sinking In Lemon Cake
It wasn’t that hard to get the lemon cake to a place where I was happy with it but the blueberries were a real problem! They kept sinking to the bottom! To counteract this problem I have a couple of tricks for you to keep those pesky fruits from sinking to the bottom of your cake.
Ingredients
Instructions
This lemon blueberry cake is like no other cake you have tasted. The lemon cake has a soft, velvety and fluffy texture and beautiful natural lemon flavor which is balanced out by those sweet blueberries. Smooth and tangy cream cheese frosting that is just firm enough to frost a cake but not too sweet makes this one of my favorite summer cake flavors.
Baking with fresh berries is a treat and always results in delightful desserts. Whether it’s strawberries, blueberries, blackberries, or any sweet berry, I don’t discriminate. I like them all. And when added to cakes, pies or cobblers, fresh berries really do marvelous things. This Lemon Blueberry Buttermilk Cake is no exception.
Fresh blueberries top this light and lemony Lemon Blueberry Buttermilk Cake that is so very easy to make. A bit of basic cake mixing is all that is required, then spread the fresh blueberries on top and sprinkle with a smidgen of brown sugar for a slight added crunch and that is it! This cake is so simple, yet oh so delicious. It’s a cake perfect for any gathering and would shine at a baby or bridal shower or afternoon tea.
My husband has always loved my lemon cake and for years it was our most popular wedding cake flavor after vanilla cake. Recently I have fallen in love with using buttermilk in my cake recipes whenever possible. So I have updated my beloved lemon cake recipe to use buttermilk and then tweaked it again to make a truly delicious lemon blueberry cake!
I thoroughly enjoyed taste testing this cake. Not gonna lie.
How To Keep Blueberries From Sinking In Lemon Cake
It wasn’t that hard to get the lemon cake to a place where I was happy with it but the blueberries were a real problem! They kept sinking to the bottom! To counteract this problem I have a couple of tricks for you to keep those pesky fruits from sinking to the bottom of your cake.
Ingredients
- -1/2 cup butter, room temperature
- -1 cup sugar
- -2 eggs
- -2 tablespoons lemon juice
- -1 tablespoon lemon zest, minced
- -1 1/3 cup Cake flour
- -1 1/2 tsp Baking Powder
- -1/2 tsp salt
- -1/2 cup buttermilk
- -1 cup blueberries
Instructions
- Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
- In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest.
- Add the eggs one at a time, and combine well. Add the milk, and mix until combined.
- In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
- Gently fold in the fresh blueberries.
- Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.
- Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.
