This Blueberry Buttermilk Cake is moist, perfectly sweet, with a hint of lemon—guaranteed to become a star in your recipe lineup. Do yourself a favour and save it to your favourites NOW!
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BLUEBERRY BUTTERMILK CAKE
Servings: 8
Total Time: 55 minutes
Ingredients:
- 1 egg
- ¾ cup buttermilk
- ½ cups butter, melted & cooled slightly
- 1 lemon, juiced
- ¼ lemon, zested
- 1 ½ teaspoons vanilla
- 2 cups all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups blueberries (fresh or frozen) Note: You can use fresh or frozen blueberries, but note that the frozen blueberries will turn your batter slightly purple.
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions:
- Preheat the oven to 350 F and grease a 9×9” square baking pan.
- In a bowl, whisk the egg. Add the buttermilk, melted butter, lemon juice, lemon zest, and vanilla and whisk until combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined. The batter will be very thick. Fold in the blueberries.
- Transfer the batter to the prepared pan, spread evenly, and sprinkle evenly with the coarse sugar, if using.
- Bake until golden brown around the edges and a toothpick inserted into the centre comes out clean, about 45 minutes. Store leftovers in a covered container at room temperature for up to 3 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
