This Lemon Blueberry Buttermilk Cake is a fresh, zesty treat that combines the tang of lemons with the sweetness of blueberries, all topped with smooth cream cheese frosting. A delightful dessert for any occasion, this cake’s fluffy texture and burst of flavors make it the perfect summer indulgence. Easy to make and incredibly delicious, it’s sure to be a favorite in your recipe collection.
Why This Lemon Blueberry Buttermilk Cake Is So Special
What makes this Lemon Blueberry Buttermilk Cake stand out is the perfect balance of flavors. The cake is made using high-quality cake flour, which results in an incredibly soft and moist texture. Buttermilk contributes to its tenderness, while the lemon zest imparts a bold, fresh citrus flavor. The addition of blueberries elevates the cake, providing bursts of sweetness in every bite, while the cream cheese frosting complements the cake’s tartness with its creamy, slightly tangy flavor. This cake is ideal for family gatherings, summer parties, or any time you crave a light, flavorful dessert.
Ingredients for Lemon Blueberry Buttermilk Cake
• Cake Flour: This low-protein flour ensures a soft and tender cake. It’s crucial for the perfect texture.
• Buttermilk: Adds flavor and helps tenderize the cake. The acidity in buttermilk gives the cake a subtle tang.
• Blueberries: Fresh blueberries bring sweetness and a burst of color. Tossed in flour to prevent sinking in the batter, they keep their shape and flavor intact.
• Lemon Zest: Freshly zested lemons provide the cake with a vibrant lemon flavor without the bitterness of lemon juice.
• Butter: Unsalted butter adds richness and helps create a tender crumb. Make sure it’s softened before use.
• Eggs: Provide structure and moisture to the cake.
• Sugar: Sweetens the cake and helps with the batter’s texture.
• Baking Powder and Baking Soda: These leavening agents ensure the cake rises properly, giving it a light and airy texture.
• Salt: Enhances the flavor of all the ingredients.
Alternative Ingredients for Dietary Preferences
If you need to make this cake gluten-free, substitute the cake flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help bind the cake. For a dairy-free version, use a plant-based buttermilk alternative and vegan butter in place of the unsalted butter.
Step-by-Step Instructions
- Preheat and Prepare: Preheat the oven to 335ºF (168ºC). Prepare three 6-inch cake pans by greasing them or using your preferred pan release method.
- Mix Wet Ingredients: In one bowl, combine the buttermilk and vegetable oil. In another bowl, mix the eggs, lemon zest, lemon juice, and lemon extract. Whisk lightly to break up the eggs.
- Combine Dry Ingredients: In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, baking soda, and salt.
- Add Butter: Gradually add chunks of softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
- Combine Wet and Dry Ingredients: Add the buttermilk-oil mixture to the dry ingredients and mix on medium speed for 2 minutes. This helps develop the structure of the cake.
- Add Remaining Wet Ingredients: Gradually add the egg mixture to the batter in three parts, mixing thoroughly between each addition.
- Add Blueberries: Wash and dry the blueberries. Toss them in a small amount of flour to prevent sinking. Gently fold them into the batter.
- Bake the Cake: Pour the batter into the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool on a wire rack. Once they are cool enough to handle, wrap them in plastic wrap and freeze for 60 minutes to firm up before frosting.
Tips & Tricks for a Perfect Lemon Blueberry Buttermilk Cake
• Room Temperature Ingredients: Ensure all ingredients, including eggs and butter, are at room temperature to prevent the batter from curdling and ensure a smooth consistency.
• Don’t Overmix: Once you add the wet ingredients to the dry, mix until just combined to avoid overworking the batter, which can make the cake dense.
• Proper Cooling: After baking, allow the cake to cool slightly in the pans before transferring it to a wire rack. Freezing the layers for an hour makes them easier to frost and prevents crumbs from mixing into the frosting.
Pairing Ideas and Variations
This Lemon Blueberry Buttermilk Cake pairs perfectly with a variety of beverages. Serve it alongside iced tea or a glass of lemon-lavender lemonade for a refreshing summer treat. If you’re looking for variations, you can try adding a touch of lavender to the frosting or replace blueberries with blackberries or raspberries for a different twist.
For those who prefer a lighter frosting, swap the cream cheese frosting for a whipped cream topping. You can also add a touch of lemon curd between the layers for an extra layer of lemony goodness.
Seasonal and Health Benefits of Lemon Blueberry Buttermilk Cake
This Lemon Blueberry Buttermilk Cake is a perfect summer dessert that brings together the best of seasonal produce. Blueberries, packed with antioxidants, and fresh lemons provide a burst of vitamins and minerals, making it a slightly healthier dessert option without compromising on flavor.
Whether you’re celebrating a special occasion or enjoying a casual summer BBQ, this cake is the perfect balance of sweet, tart, and refreshing flavors. Enjoy a slice of this Lemon Blueberry Buttermilk Cake and savor the delicious combination of fruity, creamy, and zesty goodness.
Conclusion
In conclusion, the Lemon Blueberry Buttermilk Cake is a delightful dessert that balances fresh citrus and sweet berries with the smoothness of cream cheese frosting. Whether you’re hosting a summer party, celebrating a birthday, or simply indulging in a homemade treat, this cake is sure to impress. Its tender texture, vibrant flavors, and light, fluffy crumb make it the perfect addition to your recipe collection. Plus, with a few simple tips and tricks, you can easily recreate this cake for any occasion. Don’t wait—bake this cake and treat yourself and your loved ones to something truly special.
FAQs about Lemon Blueberry Buttermilk Cake
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used instead of fresh. Just make sure to add them directly to the batter without thawing them. Coat the frozen berries with flour to prevent them from sinking to the bottom of the cake.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to provide structure to the cake. The texture may be slightly different, but it will still be delicious.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and freeze them for up to 6 weeks. After baking, allow the cake layers to cool completely, wrap them tightly in plastic wrap, and freeze. When you’re ready to serve, thaw them and frost as usual.
Lemon Blueberry Buttermilk Cake – Easy & Delicious Recipe
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Cake is a fresh, zesty treat that combines the tang of lemons with the sweetness of blueberries, all topped with smooth cream cheese frosting. A delightful dessert for any occasion, this cake’s fluffy texture and burst of flavors make it the perfect summer indulgence.
Ingredients
- Cake flour
- Buttermilk
- Blueberries (fresh or frozen)
- Lemon zest
- Lemon juice
- Lemon extract
- Unsalted butter (softened)
- Eggs
- Sugar
- Baking powder
- Baking soda
- Salt
- Vegetable oil
Instructions
- Preheat the oven to 335ºF (168ºC). Grease three 6-inch cake pans or use preferred pan release method.
- In one bowl, combine buttermilk and vegetable oil.
- In another bowl, mix eggs, lemon zest, lemon juice, and lemon extract; whisk lightly.
- In a stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter chunks gradually to dry ingredients; mix on low speed until mixture resembles coarse sand.
- Add buttermilk-oil mixture to dry ingredients; mix on medium speed for 2 minutes.
- Gradually add egg mixture in three parts, mixing thoroughly between each addition.
- Wash and dry blueberries; toss in a small amount of flour to prevent sinking; gently fold into batter.
- Pour batter into prepared pans; bake 35-40 minutes or until toothpick inserted comes out clean.
- Cool cakes on wire rack; once cool enough, wrap in plastic wrap and freeze for 60 minutes before frosting.
Notes
Use room temperature ingredients for best results. Avoid overmixing batter to keep cake light. Freeze layers before frosting to prevent crumbs. Frozen blueberries can be used without thawing; coat with flour to avoid sinking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
