The Pioneer Woman Tasty Kitchen
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Blueberry Lemon Buttermilk Cake

5.00 Mitt(s) 27 Rating(s)27 votes, average: 5.00 out of 527 votes, average: 5.00 out of 527 votes, average: 5.00 out of 527 votes, average: 5.00 out of 527 votes, average: 5.00 out of 5

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Level: Easy

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Description

So delicious! This is perfect for a brunch, party or weekend breakfast side.

Ingredients

  • 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

Preparation

Preheat oven to 400 degrees with the rack in the middle of oven. Spray an 8-inch round cake pan and line with waxed paper. Spray the waxed paper.

Whisk together flour, baking powder, baking soda and salt; set aside. Beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add berries and fold in with a spoon. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar (this makes it a little crispy on the top)

Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into 8 slices.

Serve plain or with a dollop of fresh whipped cream.

10 Comments

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zhen on 2.21.2015

Is it bad to eat this entire cake as dinner?…husband made me do it!!!! :). Wow, this is my new go-to brunch, afternoon tea, (dare I say entire dinner ) cake. It’s just that good!!! Thank you, V

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Jen of My Tiny Oven on 8.15.2011

This cake was amazing!! Thank you so much!

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funnygirl781 on 4.4.2011

Not only was this easy to make, but was super moist, light, fresh, and delicious. :) Thanks!

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jearvi on 3.30.2011

I made this cake 4 days ago, I just gave it a try because I love blueberries, it was SO good, my parents loved it and it was gone in less than two days!

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joneshouse on 3.27.2011

This was great! I used an orange instead of lemon and raspberries instead of blueberries. I can’t wait to make it for my scrapbook weekend!

27 Reviews

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Jessica Monzingo on 5.28.2015

I made this for a get together with friends on Memorial Day and though we were stuffed from lunch not a bite of this delicious cake was left! It was moist and flavorful! I served mine with whipped topping. The only things different that I did was to cook the cake in a pyrex pie dish and left it in there to serve. I also sprinkled raw sugar with larger crystals on top instead of regular white sugar. Regardless, the recipe is perfect without any changes!

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Ashley Bullock on 8.4.2014

My sister & I made this wonderful cake this weekend & it was a Huge Hit! We had to cook for 5-10 minutes longer than the recommended time & the middle was still slightly soft. Next time I will try in a 9 1/2 round pan. I paired with Pioneer Woman’s Homemade Whipping Cream….it was YUMMY!

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mayasmom on 6.20.2013

Now I know why this has so many five star ratings; delicious!

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4hmom on 1.16.2013

This is delicious! All my bluberries sunk to the bottom, but it made no difference. I sprinkled the sugar on top, but it would be fine without. Will make it again soon!

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marrec20 on 1.12.2013

I love that it’s not so much cake. The flavors are settle and simple. It was also quick and easy to make. My house smells wonderful now. Thanks for sharing Valery!

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