Thursday, September 22, 2011

Lemon Blueberry Cake


I had some fruit that was around leftover from the first fruit delivery of year and I decided to try a Blueberry Buttermilk Cake.  I had some lemon curd in the fridge as well that hadn’t gotten thick enough to fill cupcakes with and decided to add it to the cake.  What I ended up with was a wonderful moist lemon cake filled with fruit.

Lemon Blueberry Cake


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
½ cup buttermilk
½ cup lemon curd
2 cups fresh blueberries


1. Preheat the oven to 350F and prepare a 9x9 pan by lining with parchment paper or buttering and flowering.
2. In a bowl cream together the butter and ¾ cup sugar until light and fluffy.
3. Add in the egg and vanilla, mix until well combined.
4. Mix in ½ the flour and baking powder, followed by the buttermilk.  Then add the remaining flour and baking powder.
5. Fold in the lemon curd and blueberries.
6. Pour in the prepared pan ( you may have to spread it out to the edges as it is a thick batter), and bake for 35-45 minutes.  After 20 minutes remove from the oven and sprinkle the 1 tbsp of sugar over the top before you finish cooking.  Check if the cake is done by poking a toothpick into the middle (as long as you don’t hit a blueberry it should come out clean).


Switch out the blueberries for raspberries for a yummy twist on this cake!


This cake got great reviews and quite a few people thought it was better with raspberries than blueberries.  I suggest going with the fruit you prefer.  

Even O who isn’t a huge cake fan loved this cake so much he ate a ⅓ of it in a single day.  Both times I brought it to work, I didn’t have any leftovers (and I didn’t have to work too hard to get people to eat it either!).

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