This Lemon Blueberry Buttermilk Cake may be the BEST thing you ever ate or even laid eyes on. It’s a seriously stunning and a rather rough looking cake, with a delicious honey drizzle crust that you just can’t get enough of!
Hello quarantine bakers, here we are celebrating our first quarantineversary with cake!
This past year I feel like so many of us went from a baker wanna-be to blind-fold me and I’ll whip up some cake or bread. Seriously!!
Has this been true for you as well?
The thing is, baking is FUN and incredibly therapeutic. Eating freshly made bread, donut, muffin or pizza is entirely satisfying and comforting, and can also make you feel super happy. Perfect for those times when the world is going through a pandemic!
Table of Contents
here are a few baked-goods I made this past year;
Berries ‘N Cream French Toast Casserole
This super delicious Blueberry Buttermilk Cake is made with few and simple ingredients, naturally sweetened with honey.
Words cannot describe how delicious this cake is, but fortunately pictures can! So I invite you to scroll down (don’t worry no one can see you drool) and run to the kitchen to make this beautiful, berry-citrusy cake with a delicious caramelized crusty top and fresh blueberries in every bite!
This cake is delicious and its best served with tea or coffee. Have it for dessert or breakfast, as a snack or dessert. One simply can’t go wrong here.
how to make this lemon blueberry buttermilk cake
That’s a piece of cake!
Okay I say this while I am fully aware that baking isn’t necessarily easy. It can be tricky and may take a few wasted batches until you get the hang of it. On the other hand, baking is very satisfying, delicious and quite therapeutic too!
This said, to make this Lemon Blueberry Buttermilk Cake you will need the usual two mixing bowls; one large bowl for the dry ingredients and a small bowl for the liquids.
- To a large mixing bowl add the flour, baking powder, baking soda and salt. Give it a quick whisk.
- Next add 10 tbsp of unsalted shredded cold butter and the fresh blueberries. Toss until well coated.
- In a small bowl add the buttermilk, lemon, zest and maple and give it a quick whisk to combine.
- Pour buttermilk mixture into dry ingredients. Using a spatula work slowly to incorporate the ingredients. The batter is going to look thick, 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.
lemon blueberry buttermilk cake variations and substitutions
- 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 and live your best life!
try out these other baked goods next:
Chocolate Espresso Hazelnut Cake
Lemon Blueberry Buttermilk Cake
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Made this cake recently and it’s absolutely delicious! So moist and so much flavor!