Lemon Blueberry Buttermilk Cake – As you can tell from my blog, I’m not fond of frosting cakes and decorating it, I love my cakes to look simple but have a mind blowing flavor.
This loaf cake is moist, has tender crumbs and the blueberries gave it a beautiful look and added to its flavor. I love blueberries but only in smoothies and desserts, 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?
I bought a large box of fresh blueberries and I knew what to do with it the moment I saw it sitting close to a box of lemon at the grocery shop.
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.
This cake will remind you of pound cake except it’s lighter, more succulent, and aromatic. But in case you are craving pound cake at the moment, then I have something you will like. Check the recipes below:
Lemon Blueberry Buttermilk Cake
- 1 cup all-purpose flour + 1 tablespoon to mix with the blueberries
- ¼ teaspoon salt
- 1 1/2 teaspoon baking powder
- 5 tablespoons butter melted
- 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 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.