Description

Indulge in the delightful combination of zesty lemon and juicy blueberries with this moist Lemon Blueberry Buttermilk Cake Recipe. Perfect for summer gatherings, this cake features a tender crumb thanks to the addition of buttermilk, creating a tangy flavor profile that beautifully complements the sweetness of ripe blueberries. Topped with creamy cream cheese frosting, this dessert not only looks stunning but tastes divine. Whether you’re celebrating a birthday or enjoying a picnic, this cake is sure to impress your guests!

Ingredients

Scale

8 ounces buttermilk (slightly warmed)
3 large eggs (slightly warmed)
12 ounces cake flour
11 ounces granulated sugar
2 tablespoons lemon zest
3 cups blueberries (fresh or frozen)
3 ounces vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons lemon extract
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)
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)

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Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In one bowl, mix together slightly warmed buttermilk, eggs, vegetable oil, lemon zest, and lemon juice.
In another bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
Gradually combine the dry ingredients with the wet mixture until just blended.
Fold in floured blueberries gently and divide batter between the prepared pans.
Bake for approximately 35 minutes or until a toothpick comes out clean. Cool before frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg