Lemon Blueberry Buttermilk Cake
As Maine’s long winter starts to recede, we can’t help but crave this classic Kate’s recipe. Our Lemon Blueberry Buttermilk Cake is a burst of summer when you need it most (that’s January–April up here in New England!).
The perfect surprise at the end of a Sunday dinner or served up to celebrate, this zesty-sweet dessert is sure to hold you over as you long for warmer days. Kate’s Buttermilk keeps it balanced with a delicious tang, while blueberries, glaze, and lemon zest give it the perfect finish. Though this isn’t a quick, out-of-the-box birthday cake, we believe just like a Maine summer, it’s worth the wait.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup Kate’s Unsalted Butter, softened
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs room temp, see notes*
- 3/4 cup Kate’s Buttermilk, room temp
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest, see notes*
- 1 cup fresh small/medium size blueberries, see notes*
Glaze
- 2 cups powdered sugar
- 2 tbsp Unsalted Kate’s Butter, softened
- 1 tsp vanilla
- 5-6 tbsp milk
Instructions
- Bring eggs, buttermilk, and 1 cup plus 2 tbsp of butter to room temperature.
- Preheat the oven to 350°F.
- Sift together the flour, baking powder, salt, and baking soda in a medium-sized bowl and set aside.
- Using a stand or hand mixer, cream together butter, granulated sugar, and vanilla. Beat until very creamy. Then add the eggs one at a time, beating well after each addition.
- Mix together the lemon juice, lemon zest, and buttermilk. Add to the butter/sugar mixture alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
- Grease a Great Bundt pan with non-stick cooking spray or use “cake goop.” *see notes
- Pour 1/3 of the batter into the pan. Place a 1/4 cup of blueberries on top of the batter. Keep them from touching the sides of the pan. Pour another 1/3 of the batter, and again carefully place 1/4 cup of blueberries, keeping the berries in the center. Put the remaining batter in, ending with the remainder of the blueberries. Using this layering method will help prevent the blueberries from sticking to the pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 5 minutes right side up; then for another 5 minutes upside down on a cooling rack. The cake may drop out of the pan as soon as you turn the pan onto the rack. If it has not dropped out of the pan onto the rack, give it a few gentle side-to-side jiggles. That is often enough to release the cake from the pan.
- Allow the cake to completely cool, about 1 hour.
- For the glaze: In a medium bowl, mix powdered sugar, butter, vanilla, and 4 tbsp spoons of milk until smooth. Add additional milk until you reach the desired consistency.
- Drizzle the glaze over the cake.
Notes
To make “cake goop” as a cake release, whisk together 1/2 cup shortening, 1/2 cup vegetable oil, and 1/2 cup of all-purpose flour into a smooth paste. Using a silicone brush, brush a thin, even coat, making sure the entire pan is covered. Using too much can actually cause the cake to stick. Store leftovers in an air-tight container at room temperature for up to 1 month.
It is much easier to zest the lemon before juicing.
To quickly bring eggs to room temperature; fill a bowl with warm tap water. You do not want to use hot water, risking the chance of cooking the egg. Keep the egg in its shell, gently place it in warm water, and let it sit for 5-10 minutes. When the eggs are no longer cool to the touch, they are ready to be used.
Try to use small to medium size blueberries. Using berries that are large could end up sinking to the bottom of the pan during baking. Blueberries tend to sink to the bottom of the pan, which can cause the cake to stick to the pan.
