I am writing this on Monday evening. Coco just fell asleep at 5:40PM. I have to admit, I am actually a little jelly Belly. I would love to be sound asleep right now. Instead Pia and I are in the middle of a “River Monsters” marathon and I am seriously “stare and blinking” to stay awake. Maybe it is the lunar eclipse coming tomorrow? Anybody else notice anything weird or off in the last few days? Tomorrow is supposed to be a doozy with the eclipse energy. I suspect I will just stay in the house and lock the doors.

Lemon Blueberry Buttermilk Cake

Maybe I will lock the doors and bake one of these cakes and eat it all myself. Oh wait, just kidding. I would never do something like that.

Lemon Blueberry Buttermilk Cake

But I would make one of these and share it with my family. In fact, I think I will do that this weekend. This is one of those perfectly easy and delicious cake that is simple, simple, simple. It is closely adapted from this classic from a few years ago, and this is kind of an updated Spring version (lemon and blueberries!!)

Lemon Blueberry Buttermilk Cake

It would be excellent as either a breakfast/brunch cake all on it’s own, or lovely served with some whipped cream or a glaze over the top if you wanted to bring it for dessert. Or, who cares about Easter dessert at all. Maybe you just bake one for the lunar eclipse on Tuesday and share it with yourself? Either way- it’s amazing!

Lemon Blueberry Buttermilk Cake

Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest.

Add the eggs one at a time, and combine well. Add the buttermilk and mix until combined. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.

Lemon Blueberry Buttermilk Cake

Gently fold in the fresh blueberries. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.

IMG_0356.jpg

Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.

Lemon Blueberry Buttermilk Cake

Lemon Blueberry Buttermilk Cake

 

Recipe: Lemon Blueberry Buttermilk Cake

Ingredients

  • -1/2 cup butter, room temperature
  • -1 cup sugar
  • -2 eggs
  • -2 tablespoons lemon juice
  • -1 tablespoon lemon zest, minced
  • -1 1/3 cup Cake flour
  • -1 1/2 tsp Baking Powder
  • -1/2 tsp salt
  • -1/2 cup buttermilk
  • -1 cup blueberries

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
  2. 2. In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest.
  3. 3. Add the eggs one at a time, and combine well. Add the milk, and mix until combined.
  4. 4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
  5. 5. Gently fold in the fresh blueberries.
  6. 6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.
  7. 7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Print Recipe  
Lemon Blueberry Buttermilk Cake

I am writing this on Monday evening. Coco just fell asleep at 5:40PM. I have to admit, I am actually a little jelly Belly. I would love to be sound asleep right now. Instead Pia and I are in the middle of a “River Monsters” marathon and I am seriously “stare and blinking” to stay awake. Maybe it is the lunar eclipse coming tomorrow? Anybody else notice anything weird or off in the last few days? Tomorrow is supposed to be a doozy with the eclipse energy. I suspect I will just stay in the house and lock the doors.

Lemon Blueberry Buttermilk Cake

Maybe I will lock the doors and bake one of these cakes and eat it all myself. Oh wait, just kidding. I would never do something like that.

Lemon Blueberry Buttermilk Cake

But I would make one of these and share it with my family. In fact, I think I will do that this weekend. This is one of those perfectly easy and delicious cake that is simple, simple, simple. It is closely adapted from this classic from a few years ago, and this is kind of an updated Spring version (lemon and blueberries!!)

Lemon Blueberry Buttermilk Cake

It would be excellent as either a breakfast/brunch cake all on it’s own, or lovely served with some whipped cream or a glaze over the top if you wanted to bring it for dessert. Or, who cares about Easter dessert at all. Maybe you just bake one for the lunar eclipse on Tuesday and share it with yourself? Either way- it’s amazing!

Lemon Blueberry Buttermilk Cake

Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest.

Add the eggs one at a time, and combine well. Add the buttermilk and mix until combined. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.

Lemon Blueberry Buttermilk Cake

Gently fold in the fresh blueberries. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.

IMG_0356.jpg

Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.

Lemon Blueberry Buttermilk Cake

Lemon Blueberry Buttermilk Cake

 

Recipe: Lemon Blueberry Buttermilk Cake

Ingredients

  • -1/2 cup butter, room temperature
  • -1 cup sugar
  • -2 eggs
  • -2 tablespoons lemon juice
  • -1 tablespoon lemon zest, minced
  • -1 1/3 cup Cake flour
  • -1 1/2 tsp Baking Powder
  • -1/2 tsp salt
  • -1/2 cup buttermilk
  • -1 cup blueberries

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
  2. 2. In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy. Add in the lemon juice and zest.
  3. 3. Add the eggs one at a time, and combine well. Add the milk, and mix until combined.
  4. 4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
  5. 5. Gently fold in the fresh blueberries.
  6. 6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.
  7. 7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12