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. 😉 So what could be better than the two combined…in a cake…that you can eat for breakfast! Blueberry Lemon Buttermilk Cake is the perfect summer treat.

Blueberry Lemon Buttermilk Cake

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.

Blueberry Lemon Buttermilk Cake

Blueberry Lemon Buttermilk Cake

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.

Blueberry Lemon Buttermilk Cake

Blueberry Lemon Buttermilk Cake

It’s really nice served fresh out of the oven, but also will keep for a day or two. Blueberry Lemon Buttermilk Cake…tastes like summer.

Blueberry Lemon Buttermilk Cake

 

Blueberry Lemon Buttermilk Cake
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
 
Delicious served warm. Nice for breakfast or brunch.
Ingredients
  • 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 ¼ cup of this to toss with the blueberries)
  • 2 tsp baking powder
  • 1 tsp. salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
Instructions
  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

About Jennifer

Jennifer Naugler is the owner of Simple Local Life Media. When she's not working, she enjoys cooking, gardening, visiting farm markets and thrift stores and spending time with her family. Coffee is life.

4 Comments

  1. Cathie Ingram

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

  2. I made this today for some guests from away. All I can say is YUM! Thanks so much for this super easy recipe Jennifer. Now I need to buy some more blueberries to make another to stash away in the freezer because there won’t be any of the first one left.

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