With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.
This was a delicious treat – it turned out different than what I initially thought it would be – but still amazing. I’m not sure what I expected, but it came out less cakey and more biscuity, if that makes sense? Wasn’t super sweet with the lemon zest and blueberries, but still delicious and super-satisfying. Better yet, it was a precursor to the coming warmer months. An injection of much-needed spring fever.
Spring Fever Combo
Start by tossing the blueberries with a little flour. This will keep them suspended in the batter during cooking, instead of just sinking to the bottom.
Next, zest a whole lemon – make sure you get as much zest as possible, this only adds to the rich lemony flavor. Combine this with some sugar and butter and then cream those ingredients together. Also, combine some flour, baking powder and salt in a separate bowl. Start adding this to the creamy-lemony butter sugar mixture a little at a time, alternating with some buttermilk.
Buttermilk is just freaking awesome. It adds a wonderful tang and seems to make whatever it’s added to a little more moist and a little more heavenly. It will take a simple recipe like this and take it to a whole new rich, dimension of flavor. Is it obvious that I’m obsessing, just a wee little bit? It’s true, though. Fo real, dough.
The Next Level
Once the flour mixture and buttermilk are combined, add in the blueberries and pour into a greased baking dish. Sprinkle the top all over with a little more sugar and it’s ready for baking!
Blueberry Batter
Bake for 35-45 minutes – after 35 minutes, I started checking every 4-5 minutes with a toothpick. It should brown nicely, but will be done just as soon as the toothpick comes out clean. This is great for brunch or for out of town guests – a great breakfast item that’s not the usual biscuits or coffee cake. Enjoy – hope everyone is having a great weekend!
Ingredients
- ½ cup unsalted butter, room temperature
- Zest from 1 large lemon – use as much zest as possible!
- 3/4 cup granulated sugar
- 1 egg at room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
** This 1 tablespoon is for sprinkling on top
Directions
Preheat oven to 350 F. Toss the blueberries with 1/4 cup of the flour and set aside. Combine butter with lemon zest and sugar until creamy and fluffy. Add the egg and vanilla and beat until combined. Whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the flour-dusted blueberries.
Grease a 9 x 13 baking pan and spread batter into pan. Sprinkle batter with an extra tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick – may need to return to oven for as much as 10 minutes – I kept checking every 4-5 minutes until the cake was just done. couple more minutes. Let cool a little before serving warm.
This looks delicious. I just love blueberies!
Thank you so much – it tasted even more delicious than it looks!
Looks like a scone cake. Sounds delicious. I make a lemon blueberry pound cake and I love the two flavors together. I can’t agree with you more regarding buttermilk. I’ve made a habit of always having it in my fridge over the last year or so.
You know what? It was a LOT like a scone cake – I think that sums it pretty good. Lemon and blueberry is a new flavor combo for me, and I love it —
Shut up. This looks so fricken good! Like a giant scone. Love the mix of blueberry and lemon. Awesome. Did you know that if you get a hankering for these and don’t have buttermilk in hand you can add either lemon juice or vinegar to milk and let it sit. I think it’s 1 cup milk to 1 tbsp acid. Just let it sit for a few minutes to let the acid curdle the milk.
Thanks for a great post!
Thanks for the great tip – that’s a great idea!
I love the way these are cooked. Great idea! Blueberries make everything fantastic, especially when they’re paired with a little bit of lemon
These look soooooo good. Wish I had some fresh blueberries, but I’ll pick up some frozen ones for now. What a great early spring treat!
Thank you, Sarah!
What an amazing breakfast, Bill. Fresh out of the oven, with butter melting all over it…mmmmmm! And blueberries are really good for you! We keep a bag from Costco in the freezer for a snack any time (mix frozen bb into plain ff yogurt and you have frozen blueberry yogurt!) What a wonderful weekend treat.
Thanks, Eva – I’m a big fan of blueberries. A wonderful treat, indeed.
Blueberries are one of my favorites and you’re right this is beautiful.
Thank you!
This sounds good. When fresh blueberries are available in Maine, I’ll make this and serve alongside some whipped cream topped with some extra blueberries.
Thanks, Karen – you won’t be disappointed!
Oof… looking at that blueberry loaded cake reminds me that berry season is indeed very far away! Just a few weeks for you, you say? I won’t be seeing local blueberries around here until the end of July!
Also, buttermilk: 100% agreeance with its freakin’ awesomeness.
Hi Christine – Berry season is probably more like May/June around here (if I remember correctly?), so still a ways off for me too. But lordy they’re worth it. I’m also gonna try my hand at your lemon thyme cookies in the near future. Will link back to your post with those cool pictures – thanks for the idea!
This is beautiful for sure. And your whole blog is fantastic- beautiful pics, clear recipes and a fun easy, style. Love it- nicely done
Thank you so much! Appreciate the feedback!