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.
Looking for more dessert recipes for spring? Check out my Gluten Free Lemon Cupcakes, Carrot Cake Cupcakes and Brazilian Cheese Bread while you’re here!
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 tablespoon unsalted butter, cold, shredded and divided
- ½ cup maple syrup
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups fresh blueberries
- 1 ½ cups buttermilk
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine.
- Next add 10 tablespoon 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 (8x8). 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 tablespoon 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!
Jessica Robinson says
Made this cake recently and it's absolutely delicious! So moist and so much flavor!