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
Ingredients
- 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
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.
Pinterest | Facebook | Instagram
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!