I don’t think I will ever tire of the combination of lemon and blueberries. This simple buttermilk blueberry cake with lemon glaze is one of my favourite ways to enjoy it.
A delicious blueberry buttermilk cake recipe, with a sweet lemon glaze. Can be made in individual servings, or as one large cake.
I have made this particular cake as a large 9-inch square cake, in my cast-iron skillet, as individual muffins, in ramekins and in shallow larger dishes to be enjoyed as dessert for two. Any way you make it, it’s perfect for a morning sweet or an after-dinner treat.
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If you don’t happen to have any buttermilk on hand, simply use regular milk (1/2 cup less 1 1/2 tsp.) and add 1 1/2 tsp. of lemon juice. Let stand for 5 minutes before mixing in to batter.
You can use fresh or frozen blueberries with this one. If using frozen, be sure to fold in to batter very gently, to avoid a purple batter. You can lightly dust frozen blueberries with flour before adding to help with this, as well.
If making smaller portions, be sure to watch closely as the cooking time will vary.
These cakes are nice at room temperature or slightly warmed. To warm, pop into the microwave for 10-15 seconds.
- Crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/8 tsp. fine sea salt
- 1/4 cup unsalted butter at room temperature, cubed
- Cake:
- 1 1/2 cups plus 2 Tbsp. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly grated nutmeg
- 6 Tbsp. unsalted butter, at room temperature
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 2 eggs
- 1/2 cup buttermilk (or see substitution below)
- 2 cups blueberries, fresh or frozen - DIVIDED
- Lemon Glaze:
- 2 cups icing (confectioner's) sugar
- 3-4 Tbsp. freshly-squeezed lemon juice
- 1 tsp. butter
- Preheat oven to 350° F. Grease a 9-inch square baking pan, smaller baking pans, ramekins or muffin tins.
- Make the crumb topping: Mix all the dry ingredients together in a small bowl. Add the butter and using a fork or your fingers, combine the butter with the dry ingredients until you have crumbs the size of peas. Place in freezer while you make the cake.
- To make the cake: Combine the dry ingredients in a medium bowl. In another bowl or the bowl of a stand mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3-5 minutes. Add the eggs one at a time, scraping down the side of the bowl several times. Stir in the flour mixture alternating with the buttermilk, starting and ending with flour mixture. Gently fold in 1 cup of blueberries.
- Spread batter into prepared pan (or pans) and sprinkle the remaining 1 cup of blueberries over the top. Sprinkle the chilled crumb mixture over the berries.
- Bake for 45-50 minutes (for a 9-inch pan - much less for muffins or small ramekins), or until lightly golden and firm on top. Remove from oven and allow to cool. Once cooled, drizzle with lemon glaze.
- To make the glaze, combine the icing sugar, lemon juice and butter in a small microwaveable bowl and stir until blended. Microwave for 30 seconds, then stir well until no lumps remain. Glaze should be fairly thin and fall freely off a spoon. Add more lemon juice, if necessary (or more icing sugar if too thin). Drizzle the glaze over the cooled cake.
- *Buttermilk substitution: 1/2 cup milk, less 1 1/2 tsp. Add 1 1/2 tsp. fresh lemon juice. Stir and let stand for 5 minutes before adding to batter.
I love the lemon and blueberry combination as well. Great idea to make individualized little cakes.
Thanks Cheri. I have started making a lot of sweets this way. That way I can keep one out and freeze the rest (in the little dishes) to enjoy later. We waste a lot less that way!
Looks incredible! I can’t think of a better pairing than lemon and blueberries. I can never get enough!
Thanks Julia. It’s one of my favourites and there’s nothing better in my mind than warm blueberries, either :)
Your photos are so sunny on my screen during such a rainy week here! Sunny and lemon-y. Love the versatility of this treat! yum!
Thanks Sophie. We’ve had a few sunny days lately. Unfortunately, we’ve had a few snowy ones, too (including today). I’m convinced winter is never going to end here.
Oh my goodness, these look so good!! Loving that glaze!
Thanks so much, Katrina (I love the glaze, too!)
So gorgeous and I am in love with your mini skillets!
Thanks Laura. I use these little skillets for so many things, sweet and savoury. They’re a perfect size. Next best thing to my cast-iron skillet ;)
These look ridiculous! Oh man, I wish I had one for dessert right now!
Thanks Laura. Had a bit of one last night for dessert and they are perfect for after dinner. Wish I could have shared :)
Jennifer, I adore blueberries and lemon and your cake makes them look so, so lovely :) I’ve also been really into a cousin combination of orange and blackberries. Can’t wait to try this!
Thanks Amy. I just picked up some blackberries this morning at the grocery store. You’ve inspired me to try that!!
Your photos are stunning, Jennifer. What I wouldn’t do for a little nibble of this cake today! It’s still snowing – and my winter weary soul needs a little cheering up. Cake always comes to the rescue!
Thanks so much, Renee. It’s been snowing here a bit still, too. In fact, we still have 2 feet of snow on the ground! Cake has helped :)
These are beautiful! And I am sure very delicious, as well :)
Thanks Carrie. They are delicious. It helps that they look pretty, too :)
This was delicious! I had a friend over for tea and dessert and made these in individual ramekins. They were not too sweet, just right. I liked the little bit of nutmeg. Your photos are gorgeous :)
Thanks Jelena. Glad you enjoyed it :)
Just picked the last of season’s blueberries here in Delaware, and this cake is finally in the oven. It’s been on my Must Try list since last year and today is the day!!!! The recipe came together well and I had one question for you. Why do you freeze the crumb the topping? Curious about that since I’ve never done that before and I’m a “crumb” lover!
Hi Jane, Freezing the crumb topping is supposed to stop the butter from melting too quickly in the oven, which allows the crumb to set as crunchy, rather than melt into puddles. At least that is the theory :)
Hi Jennifer ~ The freezer trick worked! The crumb was crunchy, but the best part was how well the blueberries were distributed throughout the cake. It was almost too beautiful to eat, but I’m so glad that I did.
So glad you enjoyed it, Jane :)