Kicking off the weekend with this Lemon Blueberry Buttermilk Snack Cake with fresh blueberries. Extra light and fluffy, this buttermilk cake is so much more moist than any other cake out there! Hinted throughout the cake is sweet lemon and vanilla. This cake is then dusted with just a little bit of powdered sugar to finish it off. Each bite is full of bright lemon and blueberries. Made just sweet enough to be enjoyed for breakfast, brunch, a snack, or even dessert…SO GOOD! Enjoy anytime throughout the spring and summer months.
About The Recipe
One of my absolute favorite combinations is lemon and blueberries! It always reminds me of warm summer weather and sunshine. It can make even rainy days seem bright! So, make it into a cute little snack cake and have one of the best things ever. It's beautiful, delicious, and quick to make.
My brother is an absolute lemon connoisseur. Anything with lemon will be under extreme scrutiny and this cake gets his seal of approval! He went back for seconds and even thirds. It was so much fun to make something he liked so much.
So, we decided to share! This little snack cake was loved by every. single. person.
I mean, how can you not? It's perfect served alongside a cup coffee or even topped with Homemade Chantilly Cream. You can almost do anything with this cake and it will always be delicious.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Lemon Zest
- Vegetable Oil
- Fresh Blueberries
In a medium sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
Combine the buttermilk, oil, and vanilla in a small bowl.
Now, pour the butter mixture into the flour mixture and mix until well combined. Gently fold in the blueberries.
Pour the batter into prepared pan and bake at 350 for 25 minutes, or until the cake tests done.
Let the cake cool in the pan before turning onto a cooling rack. Dust with powdered sugar, slice, and serve!
The best way to store this cake is definitely by freezing it! It's so moist and tender that, when left out on the counter, could mold within a few days time.
Simply place in a sealable bag or an airtight container and it should keep in the freezer for about a month or so.
To reheat, take out a piece and place it in the microwave for about 30 seconds. You could also leave this cake out on the counter to thaw rather than reheating it.
- If you don't have fresh blueberries, you can use frozen! Just make sure they're thawed before incorporating into the cake.
- You can sprinkle the cake with course sugar before baking rather than dusting with powdered sugar after baking.
- This cake freezes and reheats really well!
- Don't over mix!
- You may need to cover the pan with foil while baking to keep from over browning the cake.
- Check the dates on your baking powder and baking soda. Make sure they’re not expired!
When you make this Lemon Blueberry Buttermilk Snack Cake recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 teaspoon lemon zest
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1/2 cup fresh blueberries, rinsed and drained
- Preheat oven to 350 degrees.
- Spray 8-inch pan with baking spray. Set aside.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a small bowl, whisk together egg, buttermilk, vegetable oil, and vanilla.
- Add wet ingredients to dry ingredients.
- Stir together.
- Fold in blueberries.
- Spoon into prepared pan.
- Bake for 25 minutes, or until cake tests done.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 226mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g