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This lemon blueberry buttermilk cake brings together bright citrus, juicy berries, and a tangy cream cheese frosting for an irresistible summer dessert. The buttermilk creates an incredibly tender crumb that melts in your mouth while the lemon and blueberries offer the perfect balance of tart and sweet flavors.
I first created this cake for my daughter's summer birthday party. The guests devoured it so quickly I barely saved a slice for myself. Now it's requested at every family gathering from May through September.
Ingredients
- Buttermilk: Creates that incredibly tender texture and adds a subtle tang that complements the lemon
- Lemon zest: Fresh from organic lemons delivers the most intense citrus flavor
- Cake flour: Absolutely essential for the delicate crumb structure
- Fresh blueberries: Burst with juice during baking for pockets of fruity goodness
- Unsalted butter: Allows you to control the exact salt level while adding richness
- Cream cheese: Creates a tangy frosting that balances the sweetness perfectly
Step-by-Step Instructions
- Prepare Your Ingredients:
- Bring all refrigerated ingredients to room temperature including eggs, buttermilk and butter. This creates a properly emulsified batter that traps air for proper rising. Cold ingredients will cause the cake to be dense and potentially collapse.
- Mix Dry Ingredients:
- Combine cake flour, sugar, baking powder, baking soda and salt in your stand mixer. This thorough mixing ensures leavening agents are distributed evenly throughout the batter for consistent rise and texture.
- Create The Base:
- Add softened butter to the dry ingredients until the mixture resembles coarse sand. This unique reverse creaming method coats the flour particles with fat, minimizing gluten development for an exceptionally tender cake.
- Develop Structure:
- Add the buttermilk and oil mixture all at once and mix for a full two minutes. This crucial step develops just enough structure without creating toughness. The batter will become thick and fluffy at this stage.
- Complete The Batter:
- Add remaining liquid ingredients gradually while scraping the bowl thoroughly. The final batter should be thick yet pourable with a silky texture and visible lemon zest flecks throughout.
- Prepare Blueberries:
- Coat blueberries thoroughly in flour before adding to prevent sinking. The flour creates a protective barrier that helps them stay suspended throughout the batter during baking.
- Bake With Care:
- Fill pans halfway and sprinkle berries on top without stirring. During baking, they will naturally integrate into the cake while remaining evenly distributed rather than sinking to the bottom.
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My favorite part of this recipe is watching people take their first bite. There's always this moment of surprise when they taste how the buttermilk amplifies the lemon flavor without making it overwhelming. The combination creates something magical that store bought cakes simply cannot replicate.
The Secret To Moist Texture
The combination of oil and butter in this recipe offers the best of both worlds. Butter provides that unmatched flavor while oil keeps the cake moist even after refrigeration. This dual fat approach ensures your cake stays fresh and tender for days longer than traditional all butter cakes.
Preventing Blueberry Sink
The method of adding blueberries halfway through baking is unconventional but absolutely game changing. By allowing the cake structure to partially set before adding berries, they remain perfectly suspended throughout the layers rather than sinking to the bottom. The extra step is worth the perfect distribution.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or lemon sorbet for summer gatherings. For an extra special presentation, garnish with candied lemon slices and additional fresh blueberries. The cake tastes even better slightly chilled, making it perfect for warm weather celebrations.
Seasonal Adaptations
While fresh summer blueberries deliver unmatched flavor, this versatile recipe works beautifully year round. In winter months, substitute frozen wild blueberries without thawing for intense berry flavor. During spring, try strawberries and lime instead of blueberries and lemon for a delightful variation that uses the same base recipe.
Frequently Asked Questions
- → How can I prevent blueberries from sinking in the batter?
Wash the blueberries, dry them slightly, and toss in flour before adding them to the batter. This prevents them from sinking.
- → Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them; instead, toss them directly in flour before adding to the batter.
- → Why is buttermilk used in the cake?
Buttermilk adds acidity, which reacts with baking soda to create a tender, moist texture and enhances the tangy flavor.
- → Can I substitute cake flour with regular flour?
No, for best results use cake flour or pastry flour. Substituting with cornstarch and regular flour might alter the texture.
- → How do I make the frosting smooth and creamy?
Ensure the butter and cream cheese are softened before mixing. Combine them on low speed to avoid lumps, then gradually add powdered sugar.
- → Can this cake be made ahead of time?
Yes, you can bake the cake layers in advance, wrap them in plastic, and store in the fridge or freezer until ready to assemble.