Blueberry Lemon Buttermilk Cake

While I was at Bob and the Boys Farm Market this week, I picked up some beautiful blueberries and lemons. I just love the taste of lemon zest when it’s added to a blueberries in a recipe…so fresh…and…zesty. πŸ˜‰ So what could be better than the two combined…in a cake…that you can eat for breakfast!


I also picked up some sunflowers. Bob and the Boys frequently sells fresh-cut seasonal flowers, that I just can’t seem to stop myself from buying. What a beautiful summer flower to have on your table! They bring me a lot of joy.



This cake took no time to mix up and makes a perfect size pan for overnight guests or to invite someone over a for a coffee and cake on the porch.



It’s really nice served fresh out of the oven, but also will keep for a day or two. Blueberries and lemon…tastes like summer.



Blueberry Lemon Buttermilk Cake
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
Delicious served warm. Nice for breakfast or brunch.
  • ½ cup butter -room temperature
  • zest from 1 large lemon
  • ¾ cups sugar + 2 Tbsp for sprinkling
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour (set aside ΒΌ cup of this to toss with the blueberries)
  • 2 tsp baking powder
  • 1 tsp. salt
  • 2 cups fresh blueberries
  • Β½ cup buttermilk
  1. Preheat oven to 350F
  2. Cream butter with lemon zest and sugar until creamy
  3. Add the egg and vanilla and beat until combined
  4. In a small bow toss the blueberries with ¼ cup of flour
  5. Whisk together remaining flour, baking powder and salt
  6. Add the flour mixture to the batter a little at a time, alternating with the buttermilk
  7. Fold in blueberries
  8. Grease a 9-inch square baking pan
  9. Spread batter into pan
  10. Sprinkle 2 tbsp sugar over top of batter
  11. Bake for 35-45 minutes, testing doneness with a toothpick
  12. Let cool at least 15 minutes before serving


  1. The recipe does not include the amount of baking powder used in the Blueberry Lemon Buttermilk Cake.

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