Are you ready for a dessert that perfectly combines the bright flavors of lemon with the sweetness of blueberries? This Lemon Blueberry Buttermilk Cake is a delightful treat that is as moist as it is flavorful. The cake features a soft, fluffy texture and is complemented by a tangy cream cheese frosting that makes it the perfect cake for summer gatherings, special occasions, or a sweet everyday indulgence. Plus, with buttermilk adding moisture and flavor, it stands out as a truly irresistible dessert.
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Why You’ll Love This Lemon Blueberry Buttermilk Cake
This Lemon Blueberry Buttermilk Cake is a classic choice for those who enjoy a light, refreshing dessert. Its main strengths lie in its moist, tender crumb and the balance between the tart lemon and the juicy blueberries. The buttermilk ensures that the cake stays soft and fluffy, while the blueberries bring a burst of sweetness in every bite. If you’re looking for a cake that’s both easy to make and a crowd-pleaser, this recipe checks all the boxes.
Ingredients
To make this Lemon Blueberry Buttermilk Cake, you’ll need the following ingredients:
- Cake Flour: This low-protein flour makes the cake tender and soft, ensuring the perfect texture.
- Buttermilk: Adds acidity that tenderizes the cake and contributes to its moist texture.
- Vegetable Oil: Helps keep the cake moist and light.
- Eggs: Provides structure to the cake and binds the ingredients together.
- Lemon Zest: The zest gives the cake a fresh and vibrant lemon flavor.
- Blueberries: Fresh blueberries bring sweetness and juiciness to the cake.
- Unsalted Butter: Essential for the cake’s rich flavor and texture.
- Sugar: Balances the tartness of the lemons and the sweetness of the blueberries.
- Baking Powder & Baking Soda: These leavening agents ensure the cake rises properly.
- Salt: Enhances the overall flavor.
Alternative Ingredient Suggestions
If you’re looking for alternatives to suit your dietary preferences, here are a few ideas:
- Gluten-Free: Replace cake flour with a gluten-free flour blend. You can also try almond flour for a different texture.
- Dairy-Free: Swap the buttermilk with a dairy-free version, such as almond milk mixed with a teaspoon of lemon juice for acidity.
- Egg-Free: Use flax eggs or chia eggs as a substitute for the three large eggs in the recipe.
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 335°F (168°C) and preparing three 6-inch round cake pans (or two 8-inch pans). Grease the pans with cake goop or your preferred pan release method.
- Prepare Wet Ingredients: In two separate bowls, divide the buttermilk. In one bowl, mix buttermilk with vegetable oil. In the second, combine buttermilk with eggs, lemon extract, lemon zest, and lemon juice. Whisk gently to combine.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the cake flour, sugar, baking soda, baking powder, and salt. Add the softened butter and mix on low speed until it resembles coarse sand.
- Combine Wet and Dry Ingredients: Slowly add the milk/oil mixture into the flour-butter mixture. Continue mixing on medium speed for two minutes until the batter is smooth.
- Add the Lemon Mixture: Gradually add the lemon-egg mixture in three portions, mixing thoroughly after each addition. Scrape the bowl as needed to ensure everything is well combined.
- Prepare Blueberries: Wash the blueberries and toss them in flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter, ensuring they’re evenly distributed.
- Bake: Pour the batter into the prepared pans and bake at 335°F for 35-40 minutes. Check for doneness with a toothpick – it should come out clean, and the cake should spring back when gently touched.
- Cool and Freeze: After baking, allow the cakes to cool on a wire rack. Once they’re barely warm, wrap them in plastic wrap and place them in the freezer for about 60 minutes to firm up.
Tips & Tricks
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. Cold ingredients can cause the batter to curdle and affect the cake’s texture.
- Even Blueberries: Toss your blueberries in a small amount of flour to help prevent them from sinking during baking.
- Freezing the Cake Layers: Freezing the cake layers makes them easier to handle and frost, especially if you plan to decorate the cake later.
Pairing Ideas and Variations
This Lemon Blueberry Buttermilk Cake is delightful on its own, but it can be paired with a variety of side dishes and toppings:
- Toppings: Add a dollop of whipped cream, fresh mint leaves, or additional blueberries on top.
- Side Dishes: Serve alongside a fresh fruit salad or a chilled lemon sorbet for a refreshing summer dessert combo.
- Make-Ahead: You can make the cake layers in advance and store them in the freezer for up to six weeks.
The Perfect Cake for Every Occasion
This Lemon Blueberry Buttermilk Cake is ideal for summer celebrations, birthdays, or any time you need a refreshing dessert. Its zesty lemon flavor paired with juicy blueberries and smooth cream cheese frosting creates a well-balanced, moist, and delicious cake that everyone will love.
Conclusion
In conclusion, this Lemon Blueberry Buttermilk Cake is a perfect blend of refreshing citrus and sweet berries, making it a must-try for any cake lover. Whether you’re baking it for a summer BBQ, a birthday celebration, or just to enjoy a homemade treat, this cake is sure to impress. The combination of tender buttermilk cake, juicy blueberries, and tangy cream cheese frosting creates a dessert that’s both light and flavorful. With easy-to-follow instructions, a few simple ingredients, and the ability to customize the recipe, you’ll have a show-stopping cake in no time.
Take this recipe and make it your own by experimenting with variations, toppings, or even serving it alongside other desserts. No matter how you enjoy it, the Lemon Blueberry Buttermilk Cake is sure to be a hit every time!
FAQ
1. Can I use frozen blueberries in the Lemon Blueberry Buttermilk Cake?
Yes, you can use frozen blueberries in this recipe. However, do not thaw the blueberries before adding them to the cake. Toss the frozen berries in flour and sprinkle them on top of the batter before baking. This helps prevent them from sinking to the bottom of the cake.
2. How can I make the Lemon Blueberry Buttermilk Cake gluten-free?
To make this cake gluten-free, simply swap the cake flour with a gluten-free flour blend. Be aware that the texture may be slightly different, but the cake will still be moist and flavorful. Ensure that the flour blend you use is suitable for baking cakes for the best results.
3. Can I substitute the buttermilk in this Lemon Blueberry Buttermilk Cake?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will give the same acidity and moisture as buttermilk.
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Lemon Blueberry Buttermilk Cake:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Buttermilk Cake is a delightful summer dessert combining a soft, fluffy lemon cake with juicy blueberries and tangy cream cheese frosting. It’s perfect for any occasion, especially during the warm months when you need something refreshing and sweet. The cake’s texture is moist and light, thanks to buttermilk, and it’s complemented by the burst of blueberries in every bite.
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 (fresh or frozen, not thawed)
Instructions
- Preheat your oven to 335°F (168°C). Grease and prepare three 6-inch round cake pans with your preferred pan release.
- In two separate bowls, divide the buttermilk. In one, combine it with the vegetable oil, and in the other, mix it with eggs, lemon extract, lemon zest, and lemon juice. Whisk lightly to combine.
- In a stand mixer, combine the cake flour, sugar, baking powder, baking soda, and salt. Add the softened butter in chunks and mix until it resembles coarse sand.
- Add the milk/oil mixture to the flour mixture and beat on medium speed for 2 minutes.
- Slowly add the egg-lemon mixture in three portions, mixing until each is fully incorporated.
- Wash the blueberries and toss them in 2 tablespoons of flour. Gently fold the flour-coated blueberries into the batter.
- Pour the batter into the prepared pans, tapping to remove air bubbles. Sprinkle the blueberries on top, but do not stir them into the batter.
- Bake the cake at 335°F for 35-40 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean.
- Allow the cakes to cool on a wire rack. Once barely warm, wrap them in plastic and place in the freezer for 60 minutes to firm up.
- For the frosting, beat together softened butter and cream cheese until smooth. Gradually add sifted powdered sugar and mix until combined. Add vanilla extract and salt, then mix until smooth.
- Once the cakes are cooled and firm, frost with the cream cheese frosting and decorate with additional blueberries and lemon slices.
Notes
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the best texture.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them.
- Dust the blueberries in flour before adding them to the batter to prevent them from sinking.
- If you don’t have cake flour, you can substitute it with a gluten-free flour blend or make your own by combining all-purpose flour with cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 432 kcal
- Sugar: 38g
- Sodium: 254mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 62mg
