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lemon blueberry cake
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Lemon Blueberry Cake

A simple lemon and buttermilk cake with bluberry swirl and fresh whipped cream
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: banana cake, blueberry, lemon
Servings: 12 slices
Calories: 250kcal
Cost: $30

Equipment

  • 9 inch springform cake pan
  • Electric mixer or stand mixer
  • parchment paper
  • 2 large bowls
  • 1 small saucepan

Ingredients

For the lemon cake

  • 1¾ cups all purpose flour
  • 2 eggs room temperature
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup buttermilk room temperature
  • 2 tbsp lemon zest plus more for serving
  • 1 cup sugar
  • ½ cup unsalted butter room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda

Blueberry Swirl

  • ⅓ cup fresh blueberries
  • 1 tbsp sugar
  • 1 tbsp water

Whipped cream

  • ½ cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Line your cake pan with parchment paper and grease your pan with butter or oil.
  • Make the blueberry sauce. In a small saucepan, add the blueberries, water and sugar. Heat over medium-low heat. After 2 minutes, the blueberries will begin to bleed. With a spatula or spoon, stir the mixture occasionally for about 5 minutes. The sauce should thicken and become very dark in color. Let cool.
    ⅓ cup fresh blueberries, 1 tbsp sugar, 1 tbsp water
  • Start the lemon cake. In a bowl of a stand mixer, beat the butter and sugar together until fluffy, which may take 2-4 minutes. Add in the vanilla extract and the eggs one at a time, mixing on low speed until well incorporated.
    2 eggs, 1 cup sugar, ½ cup unsalted butter, 1 tsp vanilla extract
  • Add in the lemon juice and lemon zest and mix on low until combined. The batter might curdle a bit. This is okay.
    ¼ cup freshly squeezed lemon juice, 2 tbsp lemon zest
  • In a separate bowl, whisk together the flour, salt, baking soda and baking powder.
    1¾ cups all purpose flour, ¼ tsp salt, 2 tsp baking powder, ½ tsp baking soda
  • Pour ½ of the dry ingredients into the batter and mix together on low speed. Then add ½ of the buttermilk and mix on low. Repeat this process until all dry ingredients and buttermilk are combined into the batter.
    ¾ cup buttermilk
  • Pour the lemon batter into the cake pan and spread evenly. Dollop the blueberry sauce onto the top of the cake (in multiple areas). Take a butter knife and gently swirl the surface to create a pretty look.
  • Pop the cake into the oven for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool.
  • While the cake is baking, make your whipped cream. Beat the cream on high with a stand mixer or electric mixer for about 5 minutes, or until the cream creates stiff peaks. Add in the powdered sugar and vanilla and beat for 20 more seconds.
    ½ cup heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla extract
  • Slice and serve the cake with a dollop of whipped cream.