Summer is right around the corner (or it’s already blazing hot where you are like it is here) and you need a quick breakfast cake recipe to serve? Well, I’ve got one for you. This fresh lemon blueberry buttermilk cake is packed with flavor, tender, and not too sweet. Talk about a recipe so easy that you can do it when you’re so tired you can hardly see straight. (But your auntie is waking up and will be looking for something to go with her coffee in about one hour.)
Before I sink my teeth into the seasons fresh melons or corn on the cob, my favorite summertime flavors are both lemon and blueberry. I know that some might say that peaches or watermelons are flavors that define the summer, but don’t forget the ever steady lemon and the trusty blueberry. I mean even when blueberries are past their prime they can be frozen, made into jam, or blended up into your morning smoothie. Then, there is nothing better than that fresh made lemonade with simple syrup. But, I digress, blueberries are heading into peak season which is mid-summer. So they will be sweet, juicy, and ready to go with that zing of lemon in the batter.
Now that we are all coming out of hibernation, there will be barbeques, swim parties, block parties, and brunches. This cake is just what you need to sit alongside your savory dishes. Take a look at some of these savory breakfast/lunch options when you are planning your next brunch!
- Bacon, Spinach, and Tomato Frittata
- Parmesan Hash Browns
- Fruit Salad with Honey Lime Dressing
- Breakfast Sliders
Why Use Buttermilk In A Fresh Lemon Blueberry Buttermilk Cake?
Have you ever read through a recipe and thought that you had everything and then realize that no, you don’t have buttermilk? Because really, who keeps buttermilk in their fridge everyday? So, yes, you do have to go to the store to get the buttermilk for this recipe. I know that you can substitute it with regular milk that has vinegar or lemon juice in it to simulate buttermilk. I’ve tried that with this cake. It’s not the same. There is just something about buttermilk. Here’s a list of all of buttermilk’s virtues.
- Adds tang and depth of flavor
- Doesn’t add a lot of fat
- The acidity helps to tenderize gluten and makes for a softer texture
- Adds moisture
- Reacts with baking soda to create carbon dioxide which gives volume or lightness
If you simply must substitute the buttermilk, you can use 2/3 c. of plain low-fat Greek yogurt mixed with 1/2 c. of milk. For those that need it to be non-dairy, you can use almond milk, goat’s milk, lactose-free, or soy milk based yogurt and milk.
A Little Bit About Flour
Since there are so many flours available which one is an all-around good flour that will work for many things? Sure some things do need bread flour, or cake flour, or self-rising flour. Also, in different regions of the country, there may be certain brands that you have access to. Here in Texas, we have a flour company by the name of Texas Pure Milling. They have so many different flours that are all great to work with and reasonably priced. Outside of this state though, my favorite all-around flour comes from King Arthur. The King Arthur Organic Unbleached All-Purpose Flour is fantastic for just about anything. It has a good amount of protein in it that helps with the structure of baked goods.
Lemon Blueberry Buttermilk Cake
- 9 in. Baking Dish
- 1/2 Cup Butter Room Temp
- 1 Cup Sugar
- 1 Egg Room Temp
- 1 tsp. Vanilla
- 2 tsp. Lemon Juice Fresh
- 2 Cups Flour All Purpose
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 Cup Buttermilk
- 1 1/2 Cups Blueberries Fresh
- Preheat oven to 350 F. Spray a 9in. square baking dish with non-stick spray.
- Using a stand mixer or bowl and wooden spoon, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and lemon juice. Mix until combined.
- In a small bowl, mix the flour, salt, and baking powder. Add 1/2 of the dry mixture to the wet ingredients and stir. Alternate with 1/2 of the buttermilk. Next, add the remainder of the dry mixture and then the remaining buttermilk.
- Pour 1/3 of the batter into the prepared baking dish. This will ensure that your berries do not sink to the bottom of the dish.
- Add the blueberries to the batter and fold in.
- Pour the rest of the batter with the berries to the baking dish.
- Bake for 45-55 min. Check with a toothpick in the center of the cake to test for doneness.Cool for 10-15 min. before serving. Cut into squares and serve.
I would really love to hear how this recipe turned out for you! Pictures are always welcome too. If you liked this delicious recipe head on over to take a peek at this one.