Lemon Blueberry Buttermilk Cake

Have you every tried a recipe and found that it’s one of those that can never fail? Like ever? A year or two ago, I came across one via Tasty Kitchen. I’ve made it a gazillion times and it has never failed!!!!

And you know, this is one of those cakes that I can almost make without needing the recipe because I’ve made it so often. And never once have I received a negative review. Except maybe, “You should have made another 10 of these.” Yes, I’ve gotten that a couple of times and it makes me smile inside. But I cannot take any credit because this really isn’t my recipe.

Without further ado (because I don’t want too many words to get in between you and this fluffy lemon blueberry cloud), let’s get into it, shall we?

First things first, we need to line an 8 inch round cake pan.

First thing we’ve got to do is to get out a piece of parchment or wax paper that is at least 2 inches larger than your  pan.
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Then, fold it into a triangle to make a square but you don’t have to bother with cutting off the extra flap. Keep folding it down until you get a pointy tip. It took me about 4 folds.line8in fold paper

Then I kinda do a rough gauge and estimate roughly how much to snip off. After making that snip about 1 inch away from the pan’s rim, it’s good to open it just to see that you have that bit extra for the sides to stick up. You can then refold it and make 1+ inch cuts, about 1 inch apart to form flags.line8in cut paper

Before fitting it in, it’s good to grease the pan with some butter just so the paper will stick and sit nicely. I always keep butter wrappers for just that reason. Thanks Ms. Nigella for that tip 😉line8in10

There, it is finally done! Took us, like what… 5 minutes?line8in11

What remains is to grease the paper on top the best you can…line8in12

Just cut two strips, or one long strip of wax paper to go around the sides, trimming it down so it looks nice and neat. And done!
Phew… that wasn’t really that tough, right? 🙂line8in trim sides

Now on to the more important part. The cake! We will need:
Butter, Sugar, Lemon Zest, Lemon Juice, Egg, Flour, Baking Powder, Baking Soda, Vanilla Extract/Bean, Buttermilklbbc1

Can we just stare at the beauty that these are?lbbc2

As all good cakes start, butter and sugar needs a good creaming. I have tried it both with brown and white sugar. Somehow brown sugar messes up the airiness of the cake. I prefer white sugar in this one. I used my vanilla sugar, which is basically used vanilla beans stuck into my sugar container. I like to rub the vanilla pods to get out leftover caviar. lbbc3

After it’s all nice, pale and fluffy, the lemon zest goes in…lbbc4

…with the juice.lbbc5

After that, the egg is beaten in until fully incorporated.lbbc8

Now in a separate bowl, the dry ingredients are prepared. It basically consists of flour…lbbc9

…and leavening for puffiness 😀
The baking soda reacts with the acid in the lemon juice and buttermilk whereas the baking powder reacts to the heat. It seems like a lot to use but it really works!lbbc10

Now, the dry and wet ingredients are alternately poured in. Flour, buttermilk, flour, buttermilk, flour! Start with the dry and end with the dry.
Tip for those who can’t get buttermilk like me: For every cup of whole milk, add in 1 tbsp acid (cider vinegar or lemon juice). Mix together and let it sit for a couple of minutes and you have your very own homemade faux buttermilk that doesn’t cost you the world but does the trick just the same!lbbc11-16

The best part comes now. Fold in the blueberries gently so they don’t burst and you end up with a purple cake. Ha!lbbc17

Pour that into your prepared pan.lbbc19

For a little crunch on top, scatter on some coarse sugar.lbbc20

So sparkly and pretty!lbbc21

Bake bake bake and wow! See how puffed up and gorgeous it got? The top is all crunchy and golden brown.lbbc22

This slice was from a previous batch where I used blueberries that sat around for a while. They pretty much sank but it was still really really good. The fresher your blueberries, the higher the likelihood they will stay nice and distributed within the cake.
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I will never tire of this cake. Ever. They contain 2 of my favouritest flavours: Lemon & Blueberry.

PS: Notice I’m trying something new here for posts where I took waaaayyyy too many photos of. 😀 Let me know if you like those windowed pictures. I felt so strongly about how good this is that I want to put in as many photos and steps to convince you to make this for yourself. Do it!

xoxoxo, Jayne

“He is the Rock, His work is perfect: for all His ways are judgment: a God of truth and without iniquity, just and right is He. ” (Deuteronomy 32:4)

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Lemon Blueberry Buttermilk Cake
barely adapted from Valery via Tasty Kitchen

Ingredients:

1 cup All-purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 sticks (1/4 cup) Butter, Softened
1/2 cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
1/4 tspVanilla Extract
1 tbsp Lemon Juice
1 tspLemon Zest
1 Egg
1/2 cups Buttermilk, Well Shaken
5 ounces, weight Fresh Blueberries

  1. Preheat oven to 400F/200C with the rack in the middle of oven. Grease an 8-inch round cake pan and line with waxed paper. Grease the waxed paper.
  2. Whisk together flour, baking powder, baking soda and salt; set aside.
  3. Beat butter and 1/2 cup sugar until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.
  4. Mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add berries and fold in with a spoon. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar (this makes it a little crunchy on the top)
  5. Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. If the cake is browning too fast, ten the pan loosely with aluminium foil but remove it 5 minutes before done to maintain crunchy top.
  6. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into slices.
  7. Serve plain or with a dollop of fresh whipped cream.

Comments

  1. This looks delicious. I printed it out and am going to make it this weekend for in town Christmas guests, only I’ll have to use frozen blueberries but it should still be very good. Thanks for posting. Oh, your photos are terrific.

    • Hi Lori, thanks! Yes, I think frozen ones will do too. I’ve tried. But they will sink so be ready for that, though, I think that would add to the aesthetics of the cake, with purple smears all over. If you do try it, let me know!

  2. This looks good! Love the combination of lemon and blueberry! And buttermilk 🙂

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