Blueberry Lemon Cake

This easy to make summer cake is filled with sweet blueberries and bright lemon zest. The buttermilk in this recipe adds a little tang and lots of moisture to the crumb. I like to top this cake with a dusting of powdered sugar.


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1/3 cup vegetable oil (I use olive oil)
  • 3/4 buttermilk
  • Grated zest from one lemon
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries (plus more for topping)
  • powdered sugar (optional)


  1. Preheat oven to 350F and grease a nine-inch round baking pan.
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. Using an electric mixer fitted with the paddle attachment or a hand-held mixer, beat together the eggs and sugar until light and fluffy and pale in colour. This should take about five minutes.
  4. Add the oil, buttermilk, vanilla and lemon zest and mix until fully incorporated.
  5. Reduce mixer speed to low and slowly add in the dry ingredients.
  6. Use a wooden spoon to fold in the blueberries.
  7. Pour batter into the prepared pan and sprinkle a few blueberries on top of the batter.
  8. Bake cake for 40-45 minutes, until a toothpick inserted in centre of cake comes out clean.
  9. Cool on a wire rack before slicing and serving. You can sprinkle a little powdered sugar on the cake once it has cooled.

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