Lemon Blueberry Buttermilk Cake

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.

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.

Ingredients: – All purpose flour – Unsalted butter – Maple syrup – Baking powder – Baking soda – Kosher salt – Fresh blueberries – Buttermilk – Lemon juice – Lemon zest – Honey

Step-by-Step

Follow our instructions for best results!

Add dry ingredients to a large bowl. That the flour, baking powder, baking soda and salt. Whisk to combine. Add shredded cold butter and fresh blueberries. Toss with the flour until well coated.

1

In a small bowl add buttermilk, lemon, zest and maple and give it a guick whisk to combine. Pour buttermilk mixture into dry ingredients.

2

Transfer batter onto a greased squash basking dish (8x8). Gently press batter to fill in the sides of the baking dish.

3

Bake for 45 minutes. Use the toothpick method to test the  inside and make sure it's cooked through. Transfer to a cooling rack.

4

Meanwhile, melt remaining 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.

5

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