Lemon Blueberry Buttermilk Cake
If you’re looking for a cake that’s bright, buttery, and packed with juicy blueberries, this Lemon Blueberry Buttermilk Cake is for you.
Fresh lemon zest adds a wonderful citrus aroma, while buttermilk creates a soft, moist crumb that stays tender for days. Every slice is filled with bursts of sweet blueberries, making it perfect for breakfast, brunch, afternoon coffee, or dessert.
One of my favorite things about this cake is its simplicity. There’s no frosting to make and no decorating required. The cake is beautiful on its own and delivers the kind of fresh, homemade flavor that keeps everyone coming back for another slice.
Why You’ll Love This Cake
- Easy to make
- No frosting needed
- Moist and tender crumb
- Fresh lemon flavor
- Loaded with blueberries
- Perfect for brunch, tea, or dessert
What Makes Buttermilk Important?
Buttermilk plays an important role in creating a soft, tender cake. Its natural acidity helps break down gluten strands, resulting in a finer crumb and a lighter texture.
It also reacts with baking soda to help the cake rise, giving it a delicate and airy structure. In addition to improving texture, buttermilk adds moisture and a subtle tangy flavor that balances the sweetness of the cake and enhances the fresh lemon flavor.
If you’ve ever wondered why some cakes stay moist for days while others become dry quickly, buttermilk is often one of the reasons.
Tips for Success
- Toss blueberries in a little flour before folding them into the batter.
- Use fresh lemon zest for the best flavor.
- Do not overmix the batter.
- Allow the cake to cool completely before slicing.
Variations
- Add a simple lemon glaze.
- Use raspberries instead of blueberries.
- Make it as muffins.
- Add poppy seeds.
This cake will remind you of pound cake except it’s lighter, more succulent, and aromatic. if you are craving more and maybe cookies, check the recipes below:
Cakes
Cookies
Lemon Blueberry Buttermilk Cake
Ingredients
- 1 cup all-purpose flour + 1 tablespoon to mix with the blueberries
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 5 tablespoons butter melted
- ½ cup sugar
- ½ tablespoon lemon zest
- 1 teaspoon vanilla
- 1 large whole egg
- 1 egg white
- ½ cup buttermilk
- ½ cup blueberry
Instructions
- Preheat the oven to 350F/180C. Line a 9″ x 5″ loaf Pan. with parchment paper and keep aside.
- Sift flour, salt, and baking powder. Add the lemon zest and mix well. Keep aside.
- In a bowl, add the whole egg, egg white, and vanilla, beat until fluffy. Add the butter, sugar, and buttermilk, beat to combine.
- Add the flour to the wet ingredients and beat on low to combine. Do not over mix.
- Add 1 tablespoon to the blueberries and mix then add the blueberries to the batter and fold gently for few seconds.
- Pour the batter into the previously prepared loaf pan. Bake for 40 minutes or until a tooth pick inserted in the middle of the cake comes out clean.
- Take out the cake from the oven and let it cool in the pan for 10 minutes, then remove from pan and place on wire rack to cool completely.
Notes
Tips for Success
- Toss blueberries in a little flour before folding them into the batter.
- Use fresh lemon zest for the best flavor.
- Do not overmix the batter.
- Allow the cake to cool completely before slicing.
Soft and yummy cake… Looks so colorful and yum Muna.
Thanks Vimitha, the aroma of this cake will stay with you (When you bake it) for long time 🙂
I always love your healthy yet very delicious baked goods. This looks very moist and beautiful, Muna.
I love baking, it is my way to relax =) .. Thanks Angei!
it looks delightful!
Thanks Dina, it tastes awesome, you must give it a try 🙂
I’m just wondering…..do you add lemon juice? I see zest in the ingredient list…but no juice….
Hi John, there is no lemon juice in this recipe, but the lemon taste and aroma comes from the lemon zest 🙂
you can never go wrong with a good blueberry cake.. love how relatively guilt free the recipe is too! definitely could grab a slice right now. yum.
Thanks for stopping by Thalia, this cake is a must bake for sure 🙂
Love all these flavors during the summertime!! Blueberries are the best right now 🙂
Hi Rachel, you are right, this cake is one of the best things to have this summer 😉
Wow, that’s pretty awesome sweet bites!!!
lovely even more for it’slow calories…
Thank you 🙂 … One slice is never enough for me!
Yes, this does look quite heavenly, so moist and delicious!
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!
Thanks Nami, I’m sure you’ll love it 🙂
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 🙁
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 🙂
I can eat blueberries or really any fruit for that matter as a snack or even dessert, but I’d rather this cake 🙂
Hey Laura, thanks for stopping by! I hope you give this cake a try, I’m sure you’ll like it.
I think I just munched on a whole cup of blueberries! This cake looks divine, Muna! Your photos are beautiful!
Thanks Meghan, blueberry cakes are divine 🙂
I don’t have fresh blueberries with me but i do have thick blackberry crush.can i make this cake using it,if yes then how the quanity of ingredients change as per that?
Hi Shalini, Thanks for stopping by. I think the whole recipe will change if you add any other type of liquid to it. Use blueberry or other type of fruit like dates.
I don’t have fresh blueberries but blueberry crush..can i use it to make a cake like this by changing the proportions a bit
Hi can I use frozen blueberries?
You can use frozen blueberries, but make sure to add them to the batter while they are frozen and do not over mix the batter otherwise the blueberries will bleed!