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Home » Dessert

Lemon Blueberry Buttermilk Cake

Published: Jul 17, 2014 · Modified: Jun 29, 2021 by Muna · This post may contain affiliate links ·

Recipe

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.

Lemon Blueberry Buttermilk Cake on white parchment paper.

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?

Side shot of Lemon Blueberry Buttermilk Cake.

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.

Close up image of Lemon Blueberry Buttermilk Cake.

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.

Lemon Blueberry Buttermilk loaf cake.

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. A delicious ad refreshing cake, perfect for the summer yet you can enjoy it any time. Moist and the flavor is phenomenal. www.munatycooking.com | @munatycooking

Lemon Blueberry Buttermilk Cake

 A delicious ad refreshing cake, perfect for the summer yet you can enjoy it any time. Moist and the flavor is phenomenal.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 7
Author: Muna Kenny

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 whole egg
  • 1 egg white
  • ½ cup low fat 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.
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

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Lemon Blueberry Buttermilk Cake. A delicious ad refreshing cake, perfect for the summer yet you can enjoy it any time. Moist and the flavor is phenomenal. www.munatycooking.com | @munatycooking

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Comments

  1. Vimitha

    July 17, 2014 at 10:11 am

    Soft and yummy cake... Looks so colorful and yum Muna.

    Reply
    • munatycooking

      July 17, 2014 at 9:53 pm

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

      Reply
  2. Angie (@angiesrecipess)

    July 18, 2014 at 4:31 am

    I always love your healthy yet very delicious baked goods. This looks very moist and beautiful, Muna.

    Reply
    • munatycooking

      July 18, 2014 at 10:54 am

      I love baking, it is my way to relax =) .. Thanks Angei!

      Reply
  3. dina

    July 18, 2014 at 10:10 am

    it looks delightful!

    Reply
    • munatycooking

      July 18, 2014 at 10:51 am

      Thanks Dina, it tastes awesome, you must give it a try 🙂

      Reply
  4. John

    July 18, 2014 at 5:26 pm

    I'm just wondering.....do you add lemon juice? I see zest in the ingredient list...but no juice....

    Reply
    • munatycooking

      July 18, 2014 at 9:43 pm

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

      Reply
  5. Thalia @ butter and brioche

    July 19, 2014 at 3:48 am

    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.

    Reply
    • munatycooking

      July 19, 2014 at 11:38 am

      Thanks for stopping by Thalia, this cake is a must bake for sure 🙂

      Reply
  6. Rachel @ Bakerita

    July 19, 2014 at 6:42 pm

    Love all these flavors during the summertime!! Blueberries are the best right now 🙂

    Reply
    • munatycooking

      July 20, 2014 at 5:40 am

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

      Reply
  7. Dedy@Dentist Chef

    July 21, 2014 at 12:25 am

    Wow, that's pretty awesome sweet bites!!!
    lovely even more for it'slow calories...

    Reply
    • munatycooking

      July 21, 2014 at 10:58 am

      Thank you 🙂 ... One slice is never enough for me!

      Reply
  8. Chris @ The Café Sucré Farine

    July 21, 2014 at 6:26 pm

    Yes, this does look quite heavenly, so moist and delicious!

    Reply
  9. Nami | Just One Cookbook

    July 21, 2014 at 6:59 pm

    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!

    Reply
    • munatycooking

      July 21, 2014 at 10:08 pm

      Thanks Nami, I'm sure you'll love it 🙂

      Reply
  10. Felice

    July 21, 2014 at 9:58 pm

    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 🙁

    Reply
    • munatycooking

      July 21, 2014 at 10:07 pm

      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 🙂

      Reply
  11. Laura Dembowski

    July 22, 2014 at 12:02 pm

    I can eat blueberries or really any fruit for that matter as a snack or even dessert, but I'd rather this cake 🙂

    Reply
    • munatycooking

      July 22, 2014 at 10:14 pm

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

      Reply
  12. Meghan

    July 24, 2014 at 9:53 pm

    I think I just munched on a whole cup of blueberries! This cake looks divine, Muna! Your photos are beautiful!

    Reply
    • munatycooking

      July 24, 2014 at 11:29 pm

      Thanks Meghan, blueberry cakes are divine 🙂

      Reply
  13. shalini

    June 21, 2016 at 1:43 am

    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?

    Reply
    • munatycooking

      June 21, 2016 at 8:58 am

      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.

      Reply
  14. shalini

    June 21, 2016 at 2:08 am

    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

    Reply
  15. Michelle

    October 06, 2019 at 6:07 pm

    Hi can I use frozen blueberries?

    Reply
    • munatycooking

      October 07, 2019 at 7:42 am

      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!

      Reply

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Hello there, and welcome! I’m Muna, the writer, food photographer, and videographer at Munaty Cooking. I’m also the mother of a handsome young man. I’m from and reside in Sharjah. Oh, and there are more fun facts about me!

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