Blueberries and lemons go together like… well, blueberries and lemons. Have you ever noticed how many recipes there are with this combo? There’s bread, pancakes, coffee cake, scones, muffins, cheesecake, the list goes on and on. I had to find out what all the fuss was about so when I came across this recipe for a blueberry, lemon, buttermilk cake, I knew I had to try it.
My only tip would be to get enough ingredients to make two cakes so you have plenty to share.
Blueberry Lemon Buttermilk Cake
- 1 cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ sticks Butter, Softened
- ⅔ cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
- ¼ teaspoons Vanilla Extract
- 1 Tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 whole Egg
- ½ cups Buttermilk, Well Shaken
- 5 ounces, weight Fresh Blueberries
Begin by preheating your oven to 400 degrees, making sure the rack is in the middle of your oven. Next line an 8-inch round cake pan with waxed paper, then spray it with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda and salt, and set it aside.
In your mixer, beat the butter and 2/3 cup sugar on medium-high until it looks pale and fluffy (about 2-3 minutes).
Combine vanilla extract, lemon juice and lemon zest in a small bowl (or measuring cup) and add it into the sugar mixture.
Add the egg and beat well. Wow that’s really bright yellow, gotta love eggs fresh from the farm!
Reduce the speed to low, and mix in the flour mixture working in three batches. Alternate the buttermilk in two batches. Mix until just combined.
Add berries to the mixture and fold in gently.
Pour batter into wax paper-lined cake pan, be sure to smooth out the top. Sprinkle with 1 1/2 tablespoons sugar for a crispy crust.
Bake until cake is golden and the toothpick trick works (you know when you insert a toothpick into the center of the cake and it comes out clean). Should be around 20 to 25 minutes.
Cool in the pan for about 10 minutes then turn out onto a baking rack and cool another 10 to 15 minutes.
I served the cake plain, but I’m sure it’d be great with whipped cream or ice cream.
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