Eats – Lemon Blueberry Buttermilk Cake

By March 31, 2015 No Comments

Lemon Blueberry Buttermilk Cake

With Easter quickly approaching and many of you getting your brunch menus ready, I thought I would make things a little easier by sharing this delicious and easy recipe!!  It’s so yummy and perfect for a spring brunch!  I love anything lemon and mixed with blueberries even more!  My family loves when I make this for breakfast and it makes our house smell devine!  Ps, it’s especially yummy served with bacon :)

meganwelker-food-15Photos Courtesy of my favorite food tester, Megan Welker


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top



Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


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