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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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.