lemon blueberry buttermilk cake

Lemon blueberry buttermilk cake


Lemon blueberry buttermilk cake

A delicious and refreshing blueberry buttermilk cake, perfect for the summer yet you can enjoy all year round. Moist and packs a lot of flavour. Be hard to stop at one piece.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 6 servings
Calories 300 kcal


  • 1 cup all-purpose flour + 1 tablespoon to mix with the blueberries
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 5 tbsp butter, melted
  • 1/2 cup sugar
  • 1/2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 whole egg
  • 1 egg white
  • 1/2 cup buttermilk
  • 1 cup blueberries


  • Preheat oven to 180C/350F. Line a 9″ x 5″ loaf pan with baking paper and keep aside.
  • Sift the flour, salt, and baking powder. Add the lemon zest and mix well.
  • In a bowl, add the whole egg, egg white, and vanilla beat until fluffy. Add the butter, sugar, and buttermilk beat together.
  • Add the flour to the wet ingredients and beat on low to combine. Do not overmix.
  • Add one tablespoon of flour to the blueberries and mix then add the blueberries to the batter and fold gently for few seconds.
  • Pour the batter into the loaf pan. Scatter some more blueberries on the top of the batter. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  • Take out the cake from the oven and let it cool in the pan for 10 minutes, then remove from the pan and place it on a wire rack to cool completely.
  • Decorate the cake with white icing, not too thick, so it runs down the sides and sets. Decorate with fresh berries on top and enjoy


  • To make the icing you need about 1-2 cups of icing sugar and 1 tablespoon of lemon juice. Mix till you get a nice consistency.
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