Blueberry Lemon Buttermilk Cake

Posted by in Step-by-Step Recipes

Signs of spring are popping up all around. There aren’t many thing that say “spring” to me more than lemon and blueberry flavor combos. While looking for something fresh and springy to make for an upcoming baby shower, I ran across Blueberry Lemon Buttermilk Cake from Tasty Kitchen member vbunnell. The cake is quick to put together, full of fresh lemon and blueberry flavor. And I think will be just perfect for a springtime baby shower.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Let’s get started. You’ll need basic ingredients: flour, baking powder, baking soda, salt, butter, sugar, vanilla extract, lemon juice and zest, an egg, buttermilk, and fresh blueberries.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Begin by whisking together the flour, baking powder, baking soda and salt. Set aside.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

In a separate bowl beat together the butter and 2/3 cup sugar for about 2–3 minutes, until light and fluffy.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Add vanilla extract, lemon juice and zest, egg, and beat well.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

On low speed, alternate adding flour mixture in three batches, with two batches of buttermilk, until just combined.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Right about now it should be smelling like lemon fresh springtime.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Time for the berries! Fold in the blueberries.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Pour batter into a sprayed and lined cake pan. Spread batter evenly in the pan and smooth. Sprinkle the top with the remaining sugar.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

Bake until golden and a cake tester or toothpick inserted in the center of the cake comes out clean. I baked the cake a little longer than the time called for in the recipe, about 30 minutes. Cool in the pan, then invert onto a cooling rack and continue to cool for another 10–15 minutes.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

When cooled (if you can wait that long), invert onto a plate, cut and serve.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

What a delightful dessert! It disappeared quickly.

 
 
 
Tasty Kitchen Blog Blueberry Lemon Buttermilk Cake

I think we need to make another.

 
Enjoy! And thanks so much to Valery for sharing the perfect dessert to welcome spring!

Here’s the full printable recipe: Blueberry Lemon Buttermilk Cake

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

Comments are closed 52 Comments

Judy on Friday, May 20

I saw your reciept for blueberry cake.I just wondewred if you wanted the berries to fall to the bottom during baking?If you wish to keep them in the mixture during baking, dust with flour before adding to the batter. I will try this receipt some time. Regards, Judy

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Lisa on Monday, July 11

You make it sound so simple to do....I think I will try this recipe because I just love anything with blueberries.

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