The lemon, buttermilk and blueberries come together to form an unbelievably moist and delicious dessert. You can serve this cake for breakfast and enjoy it. Pour half of the buttermilk into a measuring cup and to that add oil and set that aside. To another half, add in 4 eggs together with 2 tablespoons of lemon juice, zest of one lemon and lemon extract then give that a whisk just to break the eggs, set that aside.
Into the bowl of a stand mixer, add in the flour, baking powder, baking soda, salt and sugar then give that a whisk and add softened butter in small chunks and mix it in until it resembles coarse sand. Pour in the milk and oil mixture and mix it on medium speed for 2 minutes then add the liquid egg yolk mixture in three additions and mix it on low speed until you get a nice thick creamy batter with the consistency like a pancake batter.
Place the blueberries in a small bowl and sprinkle a teaspoon of flour and coat the blueberries with the flour and this is going to help the blueberries not to sink on the batter. Divide the batter between two baking pans and place half of the blueberries in each pan then bake in a 335 degrees
Fahrenheit preheated oven for 30 to 35 minutes. Once baked and out of the oven, let the cakes cool for a few minutes before inverting them on a wire rack to cool completely before serving.
- 230ml buttermilk
- 85ml vegetable oil
- 3 large eggs
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 2 tsp lemon extract
- 369 grams cake flour
- 340 grams granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 226 grams unsalted butter
- 2 cups (296 g) blueberries You can use frozen but don’t thaw them
- Preheat the oven to 350 F/177 C. Prepares two 8 inch cake pans by greasing then lining them with parchment paper.
- Place half of the buttermilk in a separate measuring cup then add oil to it and set aside.
- To the remaining milk, add your eggs, lemon extract, lemon juice and lemon zest and gently whisk to combine. Set aside.
- Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
- Turn the mixer onto the slowest speed then slowly add chunks of softened butter until it is all added then let everything mix until it looks like coarse sand.
- Add milk/oil mixture all at once to the dry ingredients and mix on medium speed for 2 full minutes to develop the structure.
- Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
- Fill your pans 1/2 full with cake batter. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
- Wash your berries (if they are fresh) and toss in flour. If berries are frozen skip washing and just toss in flour. Sprinkle half the blueberries on top of your batter.
- Bake for 15-20 minutes then sprinkle in the second half of your blueberries on top of the cake.
- Bake for another 10-15 minutes then check for doneness. Cakes are done when a toothpick inserted in the centre comes out with a few crumbs.
- Remove cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let the cakes cool before serving them.