Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used instead of fresh. Just make sure to add them directly to the batter without thawing them. Coat the frozen berries with flour to prevent them from sinking to the bottom of the cake.

What can I use as a substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

How can I make this cake gluten-free?

To make this cake gluten-free, substitute the cake flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to provide structure to the cake. The texture may be slightly different, but it will still be delicious.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers ahead of time and freeze them for up to 6 weeks. After baking, allow the cake layers to cool completely, wrap them tightly in plastic wrap, and freeze. When you're ready to serve, thaw them and frost as usual.

Lemon Blueberry Buttermilk Cake - Easy & Delicious Recipe

Name: Lemon Blueberry Buttermilk Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; ½ teaspoon salt; 2 teaspoons baking powder; ½ teaspoon baking soda; 8 ounces unsalted butter, softened but not melted; 2 tablespoons all-purpose flour for dusting blueberries; 3 cups blueberries (fresh or frozen); 16 ounces cream cheese, softened; 8 ounces unsalted butter, softened but not melted; 1 teaspoon lemon extract; ½ teaspoon salt; 32 ounces powdered sugar, sifted

Description

This Lemon Blueberry Buttermilk Cake is a fresh and fluffy dessert that combines the tang of lemons with the sweetness of blueberries. The cake is topped with a creamy and slightly tangy cream cheese frosting, making it a perfect treat for any occasion, especially in the summer.

Ingredients

Scale

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
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
8 ounces unsalted butter, softened but not melted
2 tablespoons all-purpose flour for dusting blueberries
3 cups blueberries (fresh or frozen)
16 ounces cream cheese, softened
8 ounces unsalted butter, softened but not melted
1 teaspoon lemon extract
½ teaspoon salt
32 ounces powdered sugar, sifted

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Instructions

Preheat the oven to 335ºF (168ºC) and prepare three 6-inch round cake pans by greasing or using a preferred pan release method.
Divide the buttermilk into two separate containers. In the first, add the oil and set it aside. In the second, combine the eggs, lemon extract, lemon juice, and lemon zest, whisking lightly to break up the eggs.
In the bowl of a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Gradually add chunks of softened butter and mix on low speed until the mixture resembles coarse sand.
Slowly add the milk/oil mixture to the dry ingredients and mix on medium speed for 2 minutes to develop the cake structure.
Gradually add the egg mixture in three parts, mixing thoroughly after each addition.
Wash and dry the blueberries, then toss them with a tablespoon of flour to prevent sinking. Gently fold them into the batter.
Pour the batter into the prepared pans, ensuring the blueberries are evenly distributed. Bake for 35-40 minutes until a toothpick comes out clean and the cake springs back when touched.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Wrap the cooled layers in plastic wrap and freeze for 60 minutes to firm up for frosting.
For the frosting, beat together softened butter and cream cheese in a stand mixer until smooth. Gradually add powdered sugar, one cup at a time, until fully combined. Add lemon extract and salt, then mix until smooth.
Once the cake layers are chilled, trim the domes off each layer, then frost with the cream cheese frosting. Decorate with additional blueberries and lemon slices, if desired.

Notes

Ensure your ingredients, especially the eggs and butter, are at room temperature before starting to prevent curdling.
If you do not have cake flour, you can substitute with all-purpose flour, but the texture may differ slightly.
Blueberries can be substituted with other berries like raspberries or blackberries.
For a more vibrant yellow color, a couple of drops of food coloring can be added to the wet ingredients.
This cake can be made ahead of time and frozen for up to 6 weeks. Frost it after thawing.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 432 kcal
Sugar: 38g
Sodium: 254mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 62mg