Lemon Blueberry Buttermilk Cake Recipe

Moist and velvety, the Lemon Blueberry Buttermilk Cake Recipe is a delightful dessert that combines the bright flavors of lemon with juicy blueberries. This cake is perfect for summer BBQs, picnics, or any occasion where you want to impress your guests. The addition of buttermilk makes the cake incredibly tender and adds a subtle tang that enhances the overall taste. With its creamy frosting and beautiful presentation, this cake will certainly be a standout at any gathering!

Why You’ll Love This Recipe

• Incredibly Moist: The buttermilk in this recipe ensures a moist texture that melts in your mouth.
• Bursting with Flavor: Zesty lemon and sweet blueberries create a refreshing balance that’s hard to resist.
• Easy to Make: This recipe is straightforward, making it accessible even for beginner bakers.
• Perfect for Any Occasion: Whether it’s a birthday party or a summer picnic, this cake fits right in.
• Versatile Frosting Options: While cream cheese frosting is used here, you can easily switch it up for a lighter option.

Tools and Preparation

Before diving into baking, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pans
• Cooling rack

Importance of Each Tool

• Electric mixer: This tool helps achieve a fluffy texture by thoroughly mixing ingredients without much effort.
• 9-inch round cake pans: Using proper-sized pans ensures even baking and makes it easier to layer your cake.

Ingredients

For the Cake

• 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
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 ounces unsalted butter (softened but not melted)
• 2 Tablespoons AP Flour (for dusting blueberries)
• 3 cups blueberries (You can use frozen but don’t thaw them)

For the Frosting

• 16 ounces cream cheese (softened)
• 8 ounces unsalted butter (softened but not melted)
• 1 teaspoon lemon extract
• 1/2 teaspoon salt
• 32 ounces powdered sugar (sifted)

How to Make Lemon Blueberry Buttermilk Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: Prepare the Blueberries

In a bowl, toss the blueberries with 2 tablespoons of all-purpose flour. This helps keep them suspended in the batter during baking.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine:
1. Slightly warmed buttermilk,
2. Vegetable oil,
3. Slightly warmed eggs,
4. Lemon zest,
5. Fresh lemon juice,
6. Lemon extract.

Mix well until fully combined.

Step 4: Combine Dry Ingredients

In another bowl, whisk together:
1. Cake flour,
2. Granulated sugar,
3. Salt,
4. Baking powder,
5. Baking soda.

Gradually add the dry mixture to the wet mixture until just combined.

Step 5: Fold in Blueberries

Gently fold in the floured blueberries into the batter using a rubber spatula.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared pans. Bake for about 35 minutes or until a toothpick inserted comes out clean.

Step 7: Cool Down

Once done, remove from oven and let cool in pans for about 10 minutes before transferring to a cooling rack.

Step 8: Prepare Frosting

In a mixing bowl, combine softened cream cheese, butter, lemon extract, and salt. Beat until smooth before gradually adding sifted powdered sugar.

Step 9: Assemble

Once cakes are completely cooled, frost between layers and on top with cream cheese frosting.

Enjoy your deliciously moist Lemon Blueberry Buttermilk Cake Recipe, perfect for sharing!

How to Serve Lemon Blueberry Buttermilk Cake Recipe

Serving your Lemon Blueberry Buttermilk Cake is just as important as making it. Here are some delightful ways to present this delicious dessert that will impress your guests.

Classic Slice

• Serve a generous slice of the cake on a decorative plate. A dusting of powdered sugar on top adds an elegant touch.

Fresh Berries

• Top each slice with fresh blueberries and raspberries for a pop of color and extra flavor. This enhances both the presentation and taste.

Cream Cheese Frosting

• Offer additional cream cheese frosting on the side for those who love a rich, creamy texture. This allows guests to add more frosting as desired.

Whipped Cream

• A dollop of freshly whipped cream can elevate your cake experience. It adds lightness that pairs beautifully with the dense cake.

Lemon Zest Garnish

• Sprinkle fresh lemon zest over the cake before serving for an aromatic touch. This brightens up the flavors and looks appealing.

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How to Perfect Lemon Blueberry Buttermilk Cake Recipe

To ensure your Lemon Blueberry Buttermilk Cake turns out perfectly every time, keep these tips in mind.

• Use room temperature ingredients: Ensure that your buttermilk, eggs, and butter are at room temperature for better mixing and texture.
• Don’t overmix: Mix the batter until just combined to avoid a tough cake. Overmixing can develop gluten.
• Measure flour correctly: Spoon and level your flour instead of scooping directly from the bag. This prevents a dense cake.
• Check doneness: Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs for perfect doneness.
• Cool properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent sticking.
• Store correctly: Keep any leftover cake covered at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Lemon Blueberry Buttermilk Cake Recipe

Pairing side dishes with your Lemon Blueberry Buttermilk Cake can enhance the overall meal experience. Here are some delicious options you might consider.

1. Lemon Sorbet: A refreshing frozen dessert that complements the lemon flavor in the cake perfectly.
2. Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.
3. Mint Iced Tea: This herbal drink is soothing and provides a refreshing contrast to the rich flavors of the cake.
4. Greek Yogurt Parfait: Layered with granola and berries, this dish offers creaminess that pairs well with lemon and blueberry.
5. Cheese Platter: Include soft cheeses like goat cheese or brie which can provide a savory contrast to the sweet cake.
6. Pistachio Cookies: These nutty cookies add crunch and enhance your dessert spread while complementing the citrus notes in the cake.

Common Mistakes to Avoid

When making your Lemon Blueberry Buttermilk Cake, it’s easy to overlook some key details that can affect the final product. Here are some common mistakes to avoid.

• Skipping the Buttermilk: Buttermilk is essential for a moist and tender cake. Don’t substitute it with regular milk; instead, use slightly warmed buttermilk for best results.
• Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until combined and be gentle when folding in the blueberries.
• Not Dusting Blueberries: Failing to dust the blueberries with flour can cause them to sink in the batter. Lightly coat them before adding to ensure they stay suspended.
• Inaccurate Measuring: Baking requires precision. Use a kitchen scale or proper measuring cups to ensure you’re adding the right amounts of ingredients.
• Ignoring Oven Temperature: An oven that’s too hot or too cool can affect baking time and texture. Always preheat your oven and use an oven thermometer for accuracy.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftovers in an airtight container.
• item Lemon Blueberry Buttermilk Cake can last up to 3 days in the fridge.

Freezing Lemon Blueberry Buttermilk Cake Recipe

• item Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
• item The cake can be frozen for up to 3 months without losing flavor.

Reheating Lemon Blueberry Buttermilk Cake Recipe

• Oven: Preheat your oven to 350°F (175°C). Cover the cake with foil and heat for about 10-15 minutes until warm.
• Microwave: Place a slice on a microwave-safe plate and heat for 20-30 seconds. Be cautious not to overheat, as it may dry out.
• Stovetop: Use a non-stick skillet over low heat. Cover with a lid and warm for about 5 minutes on each side.

Frequently Asked Questions

Here are some frequently asked questions regarding the Lemon Blueberry Buttermilk Cake Recipe:

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just don’t thaw them before adding them to the batter.

How do I make my lemon cake more lemony?

To enhance the lemon flavor, add extra lemon zest or juice into the batter. You could also include more lemon extract.

What should I do if my cake is too dense?

If your cake comes out dense, try mixing less next time and ensure that all ingredients are measured correctly.

How long does this Lemon Blueberry Buttermilk Cake last?

In the refrigerator, it lasts up to 3 days. For long-term storage, freeze it for up to 3 months.

Final Thoughts

This Lemon Blueberry Buttermilk Cake Recipe is perfect for any occasion, from summer BBQs to family gatherings. Its moist texture and vibrant flavors make it an irresistible dessert that everyone will love. Feel free to customize this recipe by adding different fruits or adjusting sweetness levels based on your preferences!