This Lemon Blueberry Buttermilk Cake captures fresh, spring flavors in each bite! It’s an easy and rustic-style treat that’s jam-packed with blueberries and lemon, then topped with a sweet honey glaze.
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This super delicious Lemon Blueberry Buttermilk Cake is easy to make with simple, healthy-ish ingredients. It has a bright citrus flavor, a subtle tang from the buttermilk, and is naturally sweetened with maple syrup and a honey glaze. In other words, it’s the perfect treat for spring!
Three reasons why you should make blueberry lemon cake:
- A moist, berry-citrus delight: Blueberries and lemon are a perfect duo in baked goods. They fill this blueberry lemon buttermilk cake with bright flavors while the buttermilk adds the perfect amount of richness and moisture.
- Low maintenance and rustic: No fancy frosting, ingredients, or techniques are needed to make this rustic-style cake! Just bake, drizzle with a honey glaze, and enjoy.
- Great for any occasion: Enjoy a slice of lemon blueberry cake for dessert, Easter brunch, Mother’s Day, or breakfast with tea and coffee. Remember to save the extras to enjoy as a snack later on!
- All purpose flour – I always have the best results when I make this recipe with all purpose flour. Head to the Variations section to learn how to make it with gluten free flour instead.
- Unsalted butter – Keep the butter in the fridge or freezer until it’s time to bake. The cold butter is shredded, then folded into the batter to give you a beautifully moist and tender blueberry lemon buttermilk cake.
- Maple syrup – Use real maple syrup to give the cake just the right amount of sweetness without needed refined sugars.
- Baking powder
- Baking soda
- Blueberries – I recommend using fresh blueberries rather than frozen ones. If all you have are frozen blueberries, thaw them ahead of time and pat them dry before adding them to the batter.
- Buttermilk – This is the secret to a fluffy, tender, and slightly tangy blueberry cake! Buttermilk is acidic, which means that gas bubbles form when it’s mixed with baking soda. This reaction results in a well-risen cake with a fluffy, tender crumb. To learn more about how buttermilk affects baked goods, check out this article by Food Network.
- Lemon juice and zest – For the vibrant lemon flavor, of course. Remember to save extra lemon zest for the honey syrup.
- Honey – Honey, lemon zest, and butter are heated together to make a sweet and floral glaze for the cake.
How to make lemon blueberry buttermilk cake
Step 1: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Then add the shredded cold butter and blueberries, and toss to coat.
Step 2: Whisk the buttermilk, lemon juice and zest, and maple syrup together in a separate bowl.
Step 3: Pour the wet ingredients into the dry mix and gently stir until everything is just combined. The batter should look a little rough and uneven, unlike traditional cake batter, which is smooth and pourable.
Step 4: Transfer the batter to your baking dish and use a spatula to spread it out to the sides. Bake until the cake is golden brown and a little crusty.
Step 5: Transfer the cake to a wire rack to cool completely. Meanwhile, heat the remaining butter, honey, and lemon zest in a small saucepan over medium heat. Stir to combine.
Step 6: Drizzle the honey-lemon syrup over the cooled cake, then slice it into squares. Enjoy!
Tips and tricks
- Do your best to not overmix the cake batter, otherwise, the cake will be dense and dry. Only stir the wet and dry mixes together until you have a rough, but fully incorporated batter.
- This is not your typical cake recipe. As I said, it’s more rustic, which means the batter isn’t as pourable as traditional cake batter. You’ll also need to spread it out to the edges of the baking pan with a spatula.
- The cake is ready to come out of the oven when the top turns golden and the edges look slightly crisp. If you’re still unsure, insert a toothpick into the middle of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready.
- If you are not a fan of blueberries – You have two options; use only the lemon in the cake or replace them with some poppyseeds to make a lemon poppyseed cake. You can also replace the blueberries with another berry, like raspberries or blackberries.
- Instead of berries – Use pineapple, peaches, or apples with a dash of cinnamon.
- Gluten free – I haven’t tested it, but you can try making gluten free lemon blueberry cake by swapping the all purpose flour for a 1:1 gluten free flour blend.
- Make muffins instead – Pour the batter into a lined muffin tin and bake for 22 to 24 minutes.
- Top with frosting – Feeling extra glamorous? Swap the honey glaze for cream cheese frosting and live your best life!
To store: The leftover cake will stay moist and fresh for 1 to 2 days at room temperature or up to 5 days in the fridge. Keep it covered to prevent it from drying out.
To freeze: The baked cake or individual slices can be wrapped in plastic and frozen for up to 3 months.
Looking for more easy dessert recipes?
- Cranberry Orange Carrot Cake
- Zucchini Almond Cake
- Peach Cobbler with Buttermilk Biscuits
- Baked Peaches and Raspberries
- Chocolate Cherry Bread
Lemon Blueberry Buttermilk Cake
- 3 cups all purpose flour
- 12 tbsp unsalted butter, cold, shredded and divided
- 1/2 cup maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups fresh blueberries
- 1 1/2 cups buttermilk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
- Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine.
- Next add 10 tbsp of the shredded cold butter and fresh blueberries. Toss with the flour until well coated.
- In a small bowl add buttermilk, lemon, zest and maple and give it a guick whisk to combine.
- Pour buttermilk mixture into dry ingredients. Using a spatula work slowly to incorporate the dry and wet ingredients. The batter is going to look rough and uneven.
- Transfer batter onto a greased squash basking dish (8×8). Gently press batter to fill in the sides of the baking dish.
- Bake at 425F degrees for 45 minutes. Use the toothpick method to test the inside and make sure it's cooked through. Tops should be golden brown and slightly crusty.
- Transfer to a cooling rack.
- Meanwhile, melt remaining 2 tbsp of butter, add in honey and a pinch of lemon zest. Stir to combine. Pour on top of the cake and let it rest until cooled before slicing.
- if you are not a fan of blueberries you have two options here; stick with lemon, as in lemon buttermilk cake or add some poppyseeds for a lemon poppyseed cake version of my mini lemon poppyseed muffins.
- or you can substitute the blueberries for raspberries or blackberries.
- not a fan of berries? try adding Pineapple, peach or apples with a dash of cinnamon.
- for this cake I wouldn’t recommend substitutions such as dairy-free options. The buttermilk is key to this rustic-style cake and flavor.
- feeling extra glamorous? top cream cheese frosting!
Nutrition information is automatically calculated, so should only be used as an approximation.