Blueberry Buttermilk Cake - Delish Grandma's Recipes (2024)

The lemon, buttermilk and blueberries come together to form an unbelievably moist and delicious dessert. You can serve this cake for breakfast and enjoy it.

INGREDIENTS :

• 230ml buttermilk
• 85ml vegetable oil
• 3 large eggs
• 2 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 2 tsp lemon extract
• 369 grams cake flour
• 340 grams granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 226 grams unsalted butter
• 2 cups (296 g) blueberries You can use frozen but don’t thaw them

DIRECTIONS :

1. Preheat the oven to 350 F/177 C. Prepares two 8 inch cake pans by greasing then lining them with parchment paper.
2. Place half of the buttermilk in a separate measuring cup then add oil to it and set aside.
3. To the remaining milk, add your eggs, lemon extract, lemon juice and lemon zest and gently whisk to combine. Set aside.
4. Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
5. Turn the mixer onto the slowest speed then slowly add chunks of softened butter until it is all added then let everything mix until it looks like coarse sand.
6. Add milk/oil mixture all at once to the dry ingredients and mix on medium speed for 2 full minutes to develop the structure.
7. Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
8. Fill your pans 1/2 full with cake batter. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
9. Wash your berries (if they are fresh) and toss in flour. If berries are frozen skip washing and just toss in flour. Sprinkle half the blueberries on top of your batter.
10. Bake for 15-20 minutes then sprinkle in the second half of your blueberries on top of the cake.
11. Bake for another 10-15 minutes then check for doneness. Cakes are done when a toothpick inserted in the centre comes out with a few crumbs.
12. Remove cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let the cakes cool before serving them.

Blueberry Buttermilk Cake

Yield: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

• 230ml buttermilk
• 85ml vegetable oil
• 3 large eggs
• 2 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 2 tsp lemon extract
• 369 grams cake flour
• 340 grams granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 226 grams unsalted butter
• 2 cups (296 g) blueberries You can use frozen but don’t thaw them

Instructions

1. Preheat the oven to 350 F/177 C. Prepares two 8 inch cake pans by greasing then lining them with parchment paper.
2. Place half of the buttermilk in a separate measuring cup then add oil to it and set aside.
3. To the remaining milk, add your eggs, lemon extract, lemon juice and lemon zest and gently whisk to combine. Set aside.
4. Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
5. Turn the mixer onto the slowest speed then slowly add chunks of softened butter until it is all added then let everything mix until it looks like coarse sand.
6. Add milk/oil mixture all at once to the dry ingredients and mix on medium speed for 2 full minutes to develop the structure.
7. Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
8. Fill your pans 1/2 full with cake batter. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
9. Wash your berries (if they are fresh) and toss in flour. If berries are frozen skip washing and just toss in flour. Sprinkle half the blueberries on top of your batter.
10. Bake for 15-20 minutes then sprinkle in the second half of your blueberries on top of the cake.
11. Bake for another 10-15 minutes then check for doneness. Cakes are done when a toothpick inserted in the centre comes out with a few crumbs.
12. Remove cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let the cakes cool before serving them.