This lemon blueberry buttermilk cake is tender, moist, and filled with fresh blueberries and bright lemon flavor. Made with tangy buttermilk and finished with a simple honey-lemon glaze, this rustic cake is an easy spring dessert ideal for brunch, Easter, or afternoon coffee.
Craving more spring desserts? Try gluten-free lemon cupcakes, carrot cake cupcakes, or Brazilian cheese bread for additional inspiration.
This Lemon Blueberry Buttermilk Cake is straightforward to make with accessible ingredients. The buttermilk gives the crumb a subtle tang and keeps the cake moist, while maple syrup and a honey glaze add natural sweetness. The result is a bright, spring-ready cake that’s rustic, satisfying, and easy to slice and serve.
Why this lemon blueberry cake works
- A moist, berry-citrus delight: Lemon and blueberries complement each other perfectly. The fruit adds freshness while buttermilk contributes richness and moisture.
- Simple and rustic: No elaborate frosting or advanced techniques are required. The batter bakes into a cake with a golden, slightly crisp edge—just drizzle with glaze and serve.
- Versatile for occasions: Serve it for dessert, brunch, Mother’s Day, or paired with tea or coffee. It also stores well for snacking later.
- Buttermilk: Keeps the cake tender and contributes to a light, fluffy texture.
Ingredients needed
- All-purpose flour – This yields the best texture; see Variations for gluten-free options.
- Unsalted butter – Keep it cold, shred or grate it, and fold it into the dry ingredients to create a tender crumb.
- Maple syrup – Use real maple syrup for natural sweetness instead of refined sugar.
- Baking powder
- Baking soda
- Salt
- Blueberries – Fresh berries are recommended. If using frozen, thaw and pat dry before adding to the batter.
- Buttermilk – Essential for a light, tender cake; the acidity reacts with baking soda for lift.
- Lemon juice and zest – For bright, citrus flavor; reserve a bit of zest for the glaze.
- Honey – Combined with melted butter and lemon zest to make a glossy, floral glaze.
How to make lemon blueberry buttermilk cake
Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the shredded cold butter and the blueberries, tossing to coat them in the flour mixture.
Step 2: In a separate bowl, whisk the buttermilk with the lemon juice, lemon zest, and maple syrup.
Step 3: Pour the wet ingredients into the dry mixture and gently stir until just combined. The batter will be slightly rough and uneven—this is normal for a rustic-style cake.
Step 4: Transfer the batter to a greased 8×8-inch baking dish, spreading it with a spatula to fill the pan evenly. Bake until the top turns golden and the edges look crisp.
Step 5: Move the cake to a wire rack to cool. While it cools, melt the remaining butter with honey and a pinch of lemon zest in a small saucepan, stirring until combined.
Step 6: Drizzle the honey-lemon syrup over the cooled cake, then slice into squares and enjoy.
Tips and tricks
- Do not overmix the batter; stir until the dry and wet ingredients are just incorporated to avoid a dense cake.
- This batter is intentionally rustic and less pourable than typical cake batters—press it to the edges of the pan with a spatula before baking.
- The cake is done when the top is golden and slightly crusty. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Variations
- Not a fan of blueberries – You can omit the berries for a classic lemon buttermilk cake, or add poppy seeds for a lemon poppyseed version. Raspberries or blackberries also work well.
- Other fruit options – Try pineapple, peaches, or apples with a pinch of cinnamon.
- Gluten free – Swap all-purpose flour for a 1:1 gluten-free flour blend (results may vary).
- Make muffins – Spoon batter into a lined muffin tin and bake 22–24 minutes for individual portions.
- Fancier topping – Replace the honey glaze with cream cheese frosting for a richer finish.
Storing
To store: Keep leftovers covered at room temperature for 1–2 days, or refrigerate for up to 5 days to maintain freshness.
To freeze: Wrap the whole cake or individual slices tightly in plastic and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Looking for more easy dessert recipes?
- Cranberry orange carrot cake
- Zucchini almond cake (gluten-free option)
- Peach cobbler with buttermilk biscuits
- Baked peaches and raspberries
- Chocolate cherry bread
Lemon Blueberry Buttermilk Cake
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Ingredients
- 3 cups all purpose flour
- 12 tbsp unsalted butter, cold, shredded and divided
- 1/2 cup maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups fresh blueberries
- 1 1/2 cups buttermilk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
Instructions
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Add dry ingredients to a large bowl: flour, baking powder, baking soda, and salt. Whisk to combine.
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Add 10 tablespoons of the shredded cold butter and the fresh blueberries. Toss until the blueberries are coated in the flour mixture.
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In a small bowl, whisk together the buttermilk, lemon juice, lemon zest, and maple syrup.
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Pour the buttermilk mixture into the dry ingredients and gently fold with a spatula until just combined. The batter will remain slightly rough and uneven.
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Transfer the batter to a greased 8×8-inch baking dish. Press gently to fill the pan edges.
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Bake at 425°F for 45 minutes, or until the top is golden and slightly crusty. Use a toothpick to check for doneness.
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Transfer to a cooling rack.
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Meanwhile, melt the remaining 2 tablespoons of butter, stir in the honey and a pinch of lemon zest, and pour the mixture over the cooled cake. Let the glaze set before slicing.
Notes
- If you prefer not to use blueberries, make a plain lemon buttermilk cake or add poppy seeds for a lemon poppyseed version. Raspberries or blackberries are good substitutes.
- For a different fruit twist, use pineapple, peaches, or apples with a touch of cinnamon.
- This recipe relies on buttermilk for its characteristic texture and flavor; dairy-free substitutions may change the result.
- For a richer finish, top with cream cheese frosting instead of the honey glaze.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
