This Blueberry Lemon Buttermilk Cake is a delightful one bowl cake recipe that delivers bright, tangy flavors with a tender crumb. You’ll love how easy it is to whip up this impressive dessert, perfect for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a 1:1 gluten-free baking blend for a gluten-friendly option.
- Granulated sugar: Brown sugar can be used for a slightly deeper, molasses flavor.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Fresh blueberries: Frozen blueberries work too; do not thaw before adding to the batter.
- Lemon zest & juice: Essential for that vibrant lemon flavor.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup buttermilk
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 320
- Tools Needed: 9-inch round cake pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your one bowl cake bakes evenly and doesn’t stick.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well distributed. This is the foundation of your delicious blueberry lemon buttermilk cake.
3. Add Wet Ingredients
Pour the melted butter, buttermilk, egg, lemon zest, and vanilla extract into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
4. Fold in Blueberries
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. If you’re using frozen blueberries, toss them with a tablespoon of flour before adding them to prevent them from sinking. This keeps your one bowl cake bursting with fruit.
5. Bake the Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
6. Prepare the Glaze (Optional)
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more lemon juice for a thinner one.
7. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, drizzle the lemon glaze over the top. This adds an extra layer of bright flavor to your one bowl cake.
Variation Ideas:
- Different Berries: Try using raspberries or mixed berries instead of blueberries.
- Citrus Twist: Substitute lime zest and juice for the lemon for a zesty lime cake.
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the batter for texture.
- Streusel Topping: Before baking, sprinkle a mixture of flour, sugar, butter, and cinnamon over the batter.
Storage Instructions:
Store your Blueberry Lemon Buttermilk Cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 3 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Can I make this one bowl cake ahead of time?
Yes, this cake is perfect for making a day in advance. The flavors often meld and deepen overnight.
Why is my cake dry?
Overmixing the batter or overbaking are common culprits for a dry cake. Ensure you mix only until just combined and check for doneness at the earliest suggested bake time.
Can I use frozen blueberries?
Absolutely! Do not thaw them. Toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
What if I don’t have buttermilk?
You can make your own! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to the ½ cup mark. Let it sit for 5 minutes before using.
How do I prevent blueberries from sinking?
Toss your fresh or frozen blueberries with a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the cake.
Can I bake this in a different size pan?
You can bake this one bowl cake in an 8×8 inch square pan, but you may need to adjust the baking time slightly. Keep an eye on it and test for doneness.