Lemon Blueberry Buttermilk Cake

This post is dedicated to my friends at CookSnap. Thank you for your wonderful work, you made one of my dreams come to life!
lemon blueberry buttermilk cake

I love blueberries but only in smoothies and desserts, like in my Lemon Blueberry Cake :) … I’m not sure why I just can’t munch on blueberries as a snack like I do with grapes, strawberries, or cherries! Are you like me?

lemon blueberry 2I bought a large box of fresh blueberries and I knew what to do with them the moment I saw them sitting close to another box of lemon.

lemon blueberry 7 My Lemon Blueberry Buttermilk Cake is something you can never have enough of, and no, I’m not bragging about it because I made it but because the combination is just too heavenly. I mean how can one resist the smell of freshness brought by the lemon zest and the jelly like consistency presented by the blueberries, and let’s not forget the moist and light texture of this cake which was a contribution of the buttermilk.

bluberry cake lemon1 This cake will remind you of pound cake except it’s lighter, more succulent, and aromatic.

Lemon Blueberry Buttermilk Cake

Serves12. 115 calories per slice.

3/4 cup + 2 tablespoons all purpose flour (keep 1 tablespoon aside to mix with blueberries later)

Pinch of salt

2 teaspoon baking powder

5 Tablespoons butter (at room temp)

1/2 cup sugar

1/2 tablespoon lemon zest

1 teaspoon vanilla

1 whole egg

1 egg white

1/2 cup low fat buttermilk

1/2 cup blueberry

– Preheat oven to 350F/ 180C.

– In medium bowl, sift together flour, salt, and baking powder. Keep aside.

– In another bowl, beat butter and sugar until creamy and light in color.

– To the butter mixture, add vanilla and egg, beat until combined. Add egg white beat for two minutes. Add buttermilk and lemon zest while beating, beat for 2 minutes on high speed.

– Mix 1 tablespoon of flour with blueberries, keep aside.

– Add flour to the butter and egg mixture. Beat on lowest speed, no more than 10 seconds.

– Add the blueberries and fold gently, do not over mix.

– Pour cake batter in 8″x4.5″ nonstick or lightly greased baking pan.

– Place on one rack above middle in the oven. Bake for 40-50 minutes or until toothpick inserted in the middle of the cake comes out clean.

– Let cool on cooling rack.



23 thoughts on “Lemon Blueberry Buttermilk Cake

    1. munatycooking

      Thanks Vimitha, the aroma of this cake will stay with you (When you bake it) for long time :)

    1. munatycooking

      Hi John, there is no lemon juice in this recipe, but the lemon taste and aroma comes from the lemon zest :)

    1. munatycooking

      Hi Rachel, you are right, this cake is one of the best things to have this summer 😉

  1. Nami | Just One Cookbook

    Growing up, I didn’t know about buttermilk as it’s not a common ingredient in Japan. After I tried it in pancake recipe, I got hooked! It tastes so much better! Now I need to try it in the cake too! Your blueberry+ lemon cake look so delicious!

  2. Felice

    Thank you so much Muna! So excited to try this cake! Do you think yogurt would be a good substitute for buttermilk? I don’t think I can get buttermilk here in Japan :(

    1. munatycooking

      Hi Felice, you can make buttermilk by adding one and 1/2 tablespoon of lemon juice to 3/4 cup milk, mix well and keep aside for 5 minutes, and you have your buttermilk ready :)

    1. munatycooking

      Hey Laura, thanks for stopping by! I hope you give this cake a try, I’m sure you’ll like it.


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