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Lemon Blueberry Buttermilk Cake

This Lemon Blueberry Buttermilk Cake is a seriously stunning and a rather rough looking cake, with a delicious honey drizzle crust that you just can't get enough of!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Cake, dessert
Author: Silvia


  • 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 (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 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.