Best 2 Blueberry Lemon Buttermilk Cake Recipes

Indulge your taste buds in a delightful culinary journey with our tantalizing Blueberry Lemon Buttermilk Cake. This delectable treat combines the vibrant flavors of fresh blueberries, zesty lemons, and creamy buttermilk, resulting in a moist and flavorful cake that will leave you craving for more. Embark on a step-by-step baking adventure with our detailed recipe, ensuring a perfect cake every time.

Explore variations of this classic cake with our curated collection of recipes. Discover the tangy twist of the Lemon Blueberry Buttermilk Pound Cake, where the pound cake batter is infused with lemon zest and fresh blueberries. Experience the burst of sweetness in the Blueberry Buttermilk Coffee Cake, featuring a tender crumb and a streusel topping that will tantalize your senses. And for a gluten-free option, try our Gluten-Free Blueberry Lemon Buttermilk Cake, which offers the same delightful flavors without compromising on texture.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY LEMON BUTTERMILK CAKE

Blueberry Lemon Buttermilk Cake image

Make and share this Blueberry Lemon Buttermilk Cake recipe from Food.com.

Provided by annh53182

Categories Dessert

Time 30m

Yield 15 Squares

Number Of Ingredients 11

Ingredients

315 g plain flour
3 teaspoons baking powder
90 g superfine sugar
1 pinch of freshly ground nutmeg
2 eggs
250 ml buttermilk
60 g butter, melted and cooled slightly
2 teaspoons fresh lemon juice
150 g blueberries
2 tablespoons demerara sugar
1 teaspoon lemon zest

Steps:

Preheat the oven to 400f / 200c. Grease the pan. The recipe calls for a 12 x 8 inch (30cm x 20cm) pan but I used an 8 x 8 inch (20cm x 20cm) square pan, and turned the oven down to 375f / 190c as the smaller pan created a thicker cake that I did not want to go too brown on top.
In a large bowl, sift together the flour and baking powder, and add the sugar and nutmeg. In a separate medium bowl, whisk the eggs until fluffy. Add the buttermilk, butter, lemon zest, and lemon juice and mix well until incorporated. Add the wet ingredients to the dry ingredients and mix until just combined. You know the mixing rules --
Spread the mixture into the pan and tumble the blueberries over the top and sprinkle with the demerara sugar. I used less than what was called for in the recipe and I did regret it a bit as it would've given a nice crunchy dimension to the texture, so next time I would use the full whack. Bake for 25 minutes until the top is just golden and a skewer comes out clean. I let mine bake a little bit longer, taking about 30 minutes in my oven.
Makes 12 - 15 regular sized square, or 9 "i didn't know my mouth could open this wide" squares.

Nutrition Facts : Calories 153.9, Fat 4.3, SaturatedFat 2.4, Cholesterol 37.4, Sodium 123.4, Carbohydrate 24.4, Fiber 1, Sugar 3.7, Protein 4.2

LEMON BLUEBERRY CRUNCH CAKE

Lemon Blueberry Crunch Cake image

Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 1h30m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
3/4 cup buttermilk
1 cup unsalted butter, softened
2-1/2 cups granulated sugar
1/3 cup grated lemon peel
3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup lemon juice
1 teaspoon vanilla extract
10 crushed Girl Scout Lemonades™ cookies
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar, sifted
3-1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional crushed Girl Scout Lemonades™ cookies, optional

Steps:

Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use fresh blueberries for the best flavor. If you don't have fresh blueberries, you can use frozen blueberries that have been thawed and drained.
Make sure the buttermilk is at room temperature before using it. This will help the cake batter to mix together smoothly.
Do not overmix the cake batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick has crumbs attached to it, the cake needs to bake for a few minutes longer.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This blueberry lemon buttermilk cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor and a sweet blueberry topping. The frosting is creamy and tangy, and it pairs perfectly with the cake. This cake is sure to be a hit with everyone who tries it.