The lemon, buttermilk, and blueberries combine 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 to add oil and set that aside. To the other half, add four eggs, two tablespoons of lemon juice, zest of one lemon, and lemon extract, then whisk to break the eggs and set them aside.

Add the flour, baking powder, baking soda, salt, and sugar to the bowl of a stand mixer. Then, give that a whisk and add softened butter in small chunks, mixing it in until it resembles coarse sand. Pour 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 at low speed until you get a nice, thick, creamy batter with the consistency of a pancake batter.

Place the blueberries in a small bowl, sprinkle a teaspoon of flour, and coat them with the flour. This will help the blueberries not sink into the batter. Divide the batter between two baking pans, place half of the blueberries in each pan, and bake at 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
  • Three large eggs
  • 2 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon extract
  • 369 grams of cake flour
  • 340 grams of granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 226 grams of unsalted butter
  • 2 cups (296 g) blueberries You can use frozen, but don’t thaw them


  1. Preheat the oven to 350 F/177 C. Grease and line two 8-inch cake pans with parchment paper.
  2. Place half of the buttermilk in a separate measuring cup, add oil, and set aside.
  3. Add your eggs, lemon extract, lemon juice, and lemon zest to the remaining milk and gently whisk to combine. Set aside.
  4. Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
  5. Turn the mixer on the slowest speed, then add chunks of softened butter until it is all added. Then, let everything mix until it looks like coarse sand.
  6. Add milk/oil mixture to the dry ingredients and mix on medium speed for two minutes to develop the structure.
  7. Slowly add the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
  8. Fill your pans half-full with cake batter. Give the pan a little tap on each side to level the batter and remove any air bubbles.
  9. Wash your berries (if they are fresh) and toss in flour. If berries are frozen, skip washing them and toss them in flour. Sprinkle half the blueberries on top of your batter.
  10. Bake for 15-20 minutes, then sprinkle the second half of the blueberries on top of the cake.
  11. Bake for another 10-15 minutes, and then check for doneness. Cakes are made when a toothpick inserted in the centre comes out with a few crumbs.
  12. Remove the cakes from the oven and tap them on the countertop to release air and prevent excessive shrinking. Let the cakes cool before serving them.