Lemon Blueberry Buttermilk Cake
There’s something irresistible about a slice of Lemon Blueberry Buttermilk Cake. The bright and zesty flavor of fresh lemons intertwined with the sweetness of plump blueberries creates a perfect medley of flavors that will awaken your taste buds and transport you to a sunny summer day. This cake is not just a dessert; it’s an experience, a nostalgia-filled delight that brings joy to any occasion. Whether for a special gathering or simply to satiate your sweet tooth, this cake is quick to whip up, making it ideal for busy weeknights or spontaneous bake-offs with the kids. Trust us when we say that the delightful aroma of lemon and blueberries wafting through your kitchen will make you eager to indulge!
What’s Your Sweet Tooth Desiring Right Now?
Are you dreaming of a moist, fluffy cake that combines the tangy brightness of lemon with the luscious sweetness of seasonal blueberries? Or perhaps you’re yearning for a dessert that will not only thrill your palate but also impress your friends and family at your next gathering? This Lemon Blueberry Buttermilk Cake is the answer to your cravings and more!
Why You’ll Love This Recipe
Here’s why this dessert deserves a spot in your recipe collection:
Easy Prep: With minimal ingredients and a straightforward method, this cake is manageable even for novice bakers.
Crowd-Pleaser: It’s a hit at parties, picnics, and family gatherings—everyone will be reaching for seconds.
Fragrant and Flavorful: The combination of lemon and blueberries offers a burst of freshness that’s hard to resist.
Versatile: A perfect balance of flavors makes it suitable for every season. You can enjoy it during summertime gatherings or cozy winter afternoons.
Ingredients
- 8 ounces buttermilk, slightly warmed
- 3 ounces vegetable oil
- 3 large eggs, slightly warmed
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon extract
- 12 ounces cake flour
- 11 ounces granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 8 ounces unsalted butter, softened but not melted
- 2 tablespoons all-purpose flour for dusting blueberries
- 3 cups blueberries (use frozen if desired, but do not thaw)
- 16 ounces cream cheese, softened
- 8 ounces unsalted butter, softened but not melted
- 1 teaspoon lemon extract
- ½ teaspoon salt
- 32 ounces powdered sugar, sifted
Each ingredient plays a vital role in crafting a cake that’s not just good, but exceptional. The warm buttermilk and vegetable oil unite to create a moist base, while lemon zest and juice infuse an invigorating flavor. The juicy blueberries are nature’s candy, adding sweet surprises in each slice.
Timing
You can prepare this indulgent cake in under an hour, making it a quick and delightful dessert option. If you’re favoring a slow and luxurious bake, take your time with the layering and decoration—let your creativity flow!
Step-by-Step
Preheat your oven to 168º C (335º F).
Prepare three 6"x 2" round cake pans or two 8"x 2" pans using cake release or your preferred pan coating.
Divide your buttermilk into two containers. In one, add the vegetable oil and set aside. In the other, add eggs, lemon extract, lemon juice, and lemon zest. Gently whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, baking soda, and salt. Mix on low speed until well combined.
Add softened butter to the dry ingredients in small chunks while mixing on low speed. Keep going until the mixture resembles coarse sand.
Pour the buttermilk and oil mixture into the dry ingredients and mix on medium speed for 2 minutes to develop structure.
Scrape the sides of the bowl, gradually mixing in the remaining buttermilk mixture in three parts. Scrape halfway through for an even consistency.
Pour the batter into the prepared pans, filling them halfway. Gently tap each pan to level out the batter and remove air bubbles.
Toss blueberries in flour and scatter them on top of the batter. Do not mix them into the batter.
Bake in the oven, then gently tap the cakes on a countertop to release air and minimize shrinkage.
Cool the cakes on a rack until barely warm, then carefully invert and remove from pans.
Wrap the cakes in plastic wrap and chill them in the fridge or freezer for about 60 minutes to firm them up, making stacking easier when you’re ready to decorate!
This step-by-step guide ensures you’re creating a cake that is not only delicious but also visually stunning, with vibrant berries peeking out of a fluffy lemon-infused cake.
Nutritional Information
Each slice of this luscious Lemon Blueberry Buttermilk Cake packs about 400 calories, which means while you’re indulging, you can still enjoy your dessert guilt-free—after all, a sweet treat is sometimes part of a balanced lifestyle.
Healthier Alternatives
For those conscious about sugar or dairy intake, consider these alternatives:
Use almond milk mixed with apple cider vinegar as a dairy-free buttermilk substitute.
Replace regular granulated sugar with natural sweeteners like honey or agave for a lower-sugar option.
Consider coconut oil instead of vegetable oil for a more wholesome fat option.
These simple swaps maintain flavor while aligning with your dietary preferences.
Serving Suggestions
Imagine a slice of Lemon Blueberry Buttermilk Cake served warm with a scoop of creamy vanilla ice cream melting over the top—pure bliss! This cake is also splendid on its own or paired with fresh whipped cream. Serve it during festive seasons or as an afternoon snack with tea or coffee for a delightful pick-me-up!
Common Mistakes
To ensure your cake turns out perfectly, avoid these common missteps:
Overbaking: Keep a close eye on the time; overbaking can lead to a dry cake.
Texture issues: Mixing too much can lead to a dense cake. Follow the mixing instructions carefully.
Messes: Adding too many blueberries can make a soggy center. Stick to the recommended amount and flour-dust them for best results.
Storing Tips
To keep your Lemon Blueberry Buttermilk Cake fresh and delicious:
Freezing portions: Slice and wrap individual portions in plastic wrap, store them in an airtight container or freezer bag.
Reheating instructions: Let it thaw in the fridge overnight, then warm in the oven at low heat before serving for that fresh-baked flavor.
This way, you can savor the cake over time without sacrificing taste.
Tempted to Bake it ASAP?
If your taste buds are tingling and your kitchen is yearning for delightful aromas, don’t wait any longer. Sink your fork into this sumptuous Lemon Blueberry Buttermilk Cake and find joy in every bite. Treat your family, friends, or even just yourself to this vibrant dessert that’s guaranteed to put a smile on any face. Trust us—once you’ve made it, you’ll return to this recipe again and again!
FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries in this recipe; however, do not thaw them prior to using them in the batter.
Q: How can I ensure my cake rises well?
A: Make sure your baking powder and baking soda are fresh, as expired leavening agents can lead to a flat cake.
Q: What can I use as a substitute for buttermilk?
A: You can create a homemade buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.
Q: Can I make this cake gluten-free?
A: Yes! Simply substitute the cake flour with a gluten-free all-purpose flour blend.
Q: How long will this cake stay fresh?
A: When stored properly in an airtight container at room temperature, it can last for about 3-4 days.
This Lemon Blueberry Buttermilk Cake will become your new go-to dessert recipe, filled with cheerful flavors and a rich backdrop of memories. So roll up your sleeves, grab your ingredients, and get ready to bake a magical treat!
