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Lemon Blueberry Buttermilk Cake Recipe

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 450
A delightful and moist cake bursting with the flavors of lemon and fresh blueberries. The buttermilk adds a tangy richness that perfectly complements the sweet and tart elements.

Ingredients

Cake

  • 8 ounces buttermilk (slightly warmed)
  • 3 ounces vegetable oil
  • 3 large eggs (slightly warmed)
  • 2 Tablespoons lemon zest
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons lemon extract
  • 12 ounces cake flour
  • 11 ounces granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 8 ounces unsalted butter (softened but not melted)

Blueberries

  • 2 Tablespoons AP Flour (for dusting blueberries)
  • 3 cups blueberries (You can use frozen but don't thaw them)

Frosting

  • 16 ounces cream cheese (softened)
  • 8 ounces unsalted butter (softened but not melted)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon salt
  • 32 ounes powdered sugar (sifted)

Notes

For best results, use high-quality ingredients and don't overbake the cake.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: Blueberry

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 200mg