Tuesday, May 7, 2013

Blueberry Lemon Buttermilk Cake

For all those blueberry and lemon lovers out there - this could be your favorite blueberry lemon cake recipe. It was very difficult to stop myself from eating all of the cake while photographing it. Hence, just one picture! Hope y'all will love it as much as I did! 

Source: Adapted from Huffington Post  for a 4 serving yield or a mini loaf pan.


1. Butter - 4 tbsp 
2. Sugar - 1/2 cup 
3. Egg - 1 large
4. All purpose flour - 3/4 cup
5. Baking powder - 1/2 tsp 
6. Salt - 1/8 tsp 
7. Lemon zest - From one lemon
6. Lemon juice - Freshly squeezed, 1/2 tsp 
7. Buttermilk - 5 tbsp 
8. Vanilla Extract - 1/4 tsp 
9. Blueberries - 1/2 cup (I used frozen blueberries for this recipe, if using frozen do not thaw, just add them directly into the batter. )


1. Keep all the ingredients at room temperature for at least 1/2 hour. 
2. Pre-heat your oven to 350 F. 
3. Butter the cake pan and keep aside. 
4. Sift the flour, baking powder and salt and keep aside. 
5. Cream butter and sugar using the electric/stand mixer. 
6. Add the egg and vanilla extract and mix well until it is slightly curdled. Add the grated lemon zest. 
7. Add the 1/2 the flour and buttermilk alternatively and beat well until well incorporated. 
8. Add the lemon juice and give a quick mix. 
9. Add the blueberries and mix with a spatula. 
10. Transfer to the cake pan and bake for 40 -50 minutes or until a toothpick inserted comes out clean. 

Enjoy! :D 

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