Lemony Blueberry Cake with Buttermilk
Tender, moist cake bursting with juicy blueberries and bright lemon flavor. The buttermilk creates an exceptionally soft crumb while lemon zest and juice provide vibrant citrus notes that perfectly complement sweet-tart blueberries. Coating frozen berries in flour prevents them from sinking, ensuring even distribution throughout. Perfect for spring brunches, summer gatherings, or afternoon tea. The simple one-bowl mixing method makes this an approachable yet impressive dessert that showcases the classic pairing of lemon and blueberry.
Ingredients
- 2 ¾ cups all-purpose flour, dividedgluten-free flour blend1:1dietarygluten-free
may need extra liquid
- 1 tablespoon all-purpose flour, for coatinggluten-free flour blend1:1dietarygluten-free
may need extra liquid
- 4 teaspoons baking powder
- 2 large eggs
- 1 ⅓ cups white sugar
- ¾ cup vegetable oil
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- ½ teaspoon vanilla extract
- 1 cup buttermilkmilk + lemon juice1 cup:1 cup milk + 1 tablespoon lemon juiceavailability
let sit 5 minutes before using
Full guide → - 2 cups frozen blueberries
Instructions
- 1
Preheat oven to 350 F and grease and line 9-inch cake pan with parchment paper
- 2
Whisk together flour and baking powder in mixing bowl, set aside
- 3
Whisk eggs and sugar until smooth in separate bowl, add oil and whisk to combine
- 4
Add lemon zest, lemon juice, and buttermilk to wet ingredients, whisk well
- 5
Add flour mixture and gently fold with wooden spoon until just combined, avoiding overmixing
- 6
Toss frozen blueberries in remaining flour, add half to batter and fold gently
- 7
Transfer mixture to prepared pan and scatter remaining blueberries on top
- 8
Bake for 50 minutes to 1 hour until skewer inserted in center comes out clean
- 9
Leave cake in pan for 15 minutes before transferring to wire rack to cool
- 10
Slice and serve
Tips
Coat frozen blueberries in flour to prevent them from sinking to the bottom during baking
Avoid overmixing the batter once flour is added to maintain a tender crumb texture
Use room temperature eggs and buttermilk for better incorporation and smoother batter
Good to Know
Cover and store at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead, store covered at room temperature
Serve at room temperature, optionally dusted with powdered sugar or with whipped cream
Common Mistakes
Don't overmix batter to avoid tough, dense cake
Coat blueberries in flour to prevent sinking
Don't skip cooling time in pan to prevent breaking
Substitutions
Gluten-Free Swaps
may need extra liquid
General Alternatives
let sit 5 minutes before using
Full guide →FAQ
Can I use fresh blueberries instead of frozen?
Yes, use fresh blueberries but reduce the flour coating to 1 teaspoon since they contain less moisture than frozen berries.
What if I don't have buttermilk?
Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes until slightly thickened before using.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for 1 week. The cake actually improves after the first day.