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Blueberry Lemon Buttermilk Cake

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The freshest flavors of the summer season come together in this delightful Blueberry Lemon Buttermilk Cake! Easy to prepare and oh so good!

The freshest flavors of the summer season come together in this delightful Blueberry Lemon Buttermilk Cake! Easy to prepare and oh so good!

Blueberry Lemon Buttermilk Cake

It’s blueberry season, in case you hadn’t noticed yet. My kids LOVE blueberries.

They will eat them any way they can get them, they are not picky at all when it comes to blueberries. Everything from: desserts, pancakes, muffins, toppings, snacking…you get the idea.

If blueberries are involved, chances are it’ll get eaten and quickly. And requested to make again and again!

I wanted to make something really special with all the blueberries we had but I also didn’t want just blueberries, so I scoured the internet until I found this recipe.

Seriously so good, and moist. The poor cake didn’t even last 24 hours in my house; we had it for dessert, then we had it for breakfast.

We’ll just be honest, we are not opposed to having cake for breakfast, that’s just the way we roll.

If you’re in need of a recipe to put all your blueberries in I recommend this one. You won’t regret it! Just be prepared, you may need to make this cake again and again!

Other delicious blueberry recipes to try:

Lemon Blueberry Loaf Cake

 

Blueberry Crumble Pie 

Blueberry Crumble Pie | Who Needs A Cape?

Cosmic Blueberry Milkshake

 

Your kids will go out of this world crazy for a Cosmic Blueberry Milkshake! Loaded with yummy berries and ice cream, this is a summer favorite.

Blueberry Lemon Buttermilk Cake

Blueberry Lemon Buttermilk Cake

The freshest flavors of the summer season come together in this delightful Blueberry Lemon Buttermilk Cake! Easy to prepare and oh so good!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

Cake

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • Zest of 1 lemon
  • 1 cup butter at room temperature
  • 3 eggs at room temperature
  • 1/2 teaspoon vanilla
  • 3/4 cup buttermilk
  • 2 Tablespoons all purpose flour
  • 3 cups blueberries

Glaze

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1 Tablespoon butter, softened

Instructions

  1. Preheat oven to 350. Grease and flour bundt pan.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. In a large mixing bowl rub together sugar and lemon zest. Add the butter and cream on medium speed 3-5 minutes.
  4. Reduce speed to low and add in eggs on at a time, mixing for a minute in between adding next egg. Scape down the sides of the bowl, add vanilla.
  5. Add in some of the flour mixture followed by the buttermilk and mix until combined, repeat until you have added all the flour mixture and buttermilk.
  6. In a separate bowl combine the 2 Tbsp. flour and blueberries. Toss together until the blueberries are coated. Gently fold blueberries into the cake batter with a rubber spatula. Pour batter into bundt pan and smooth the top out.
  7. Bake for 55-60 minutes. Cool for 30 minutes on a wire rack, then turn out onto a serving plate. Let cool completely before glazing or you can serve without glaze.
  8. For Glaze: whisk together powdered sugar, milk and butter. Glaze should be thick (if you want it thinner add more milk 1 tsp. at a time) Pour over cake. Can be stored, covered at room temperature for 4 days.
© Lori
Cuisine: American / Category: Baking
The freshest flavors of the summer season come together in this delightful Blueberry Lemon Buttermilk Cake! Easy to prepare and oh so good! | Who Needs A Cape?

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Comments

  4. Cynthia L

    I love that you ate cake for breakfast! I have done it before also. This bundt cake looks great and I like the addition of buttermilk, I am sure it really made the cake moist.

    Reply

    • Heather

      Thanks for hosting as usual Sheryl – it’s so much fun 😉

      Replying for Rebecca cause she is out this week 😉

      Reply

  11. Allie D.

    Wow, this recipe looks great. I love blueberries and there is something so refreshing about lemon as well it is great to bake with. Do you think this would turn out in a loaf pan as well?

    Reply

  15. Maria

    Your cake sounds delicious! I love baking with buttermilk, I love how moist and flavorful it makes everything! This looks wonderful!

    Reply

    • Lori

      Hi Melanie, I haven’t tried frozen myself but I would think as long as they aren’t too “wet” (maybe blotted off with paper towel) that they would work. Enjoy!

      Reply

      • Melanie

        Hi Lori,
        I ended up using the frozen blueberries and just dusting them with a couple of tablespoons of the flour first. I used a 9×13 instead of the bunt pan and finished it off with a lemon cream cheese frosting…omgosh! This cake was a hit. I doubled the recipe to keep 1/2 for us and give 1/2 away in addition to the 9×13 used for our Bible study group. There wasn’t a crumb left…it was amazing. I’m making it again today for company tonight. Excellent recipe and the lemon cream cheese frosting really completes the cake. Thank you. Melanie

        Reply

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