This Blueberry, Buttermilk and Lime cake has a delicate zesty flavour with a lovely moist crumb from the buttermilk. This bake really needs nothing else with it other than a big mug of tea or coffee and a good book.
Sweet summer blueberries are an absolute joy, it doesn’t take me long to work my way through a punnet. I love that we have so many British growers now. This recipe takes full advantage of the new seasons berries although it does work equally well with frozen. The berries do have a tendency to sink to the bottom of the cake, save a few to sprinkle on the top of the cake and just push them in a little way, this will help with an even distribution.
Blueberry, Buttermilk & Lime Cake
Servings: 8 portions
Ingredients
- 210 g plain flour
- 2 tsp baking powder
- 115 g butter softened
- 180 g golden caster sugar
- 1 ½ limes zest only
- 2 large eggs
- 175 ml buttermilk
- 280 g fresh or frozen blueberries
Instructions
- Preheat the oven to 160C (fan). Butter a 23cm cake tin and line the base with parchment paper.
- In a medium mixing bowl whisk together the flour and baking powder. Add the zest of the limes and set aside. Measure out 1 Tbsp of the sugar and set aside for sprinkling over cake.
- In the bowl of a free standing electric mixer, fitted with the paddle attachment beat together the remaining sugar with the softened butter until really pale and fluffy. Now gradually add the egg (approximately a tablespoon at a time), beating in between each addition and scraping down the side of the bowl.(*see notes).
- Add a 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process making sure your final addition is flour. Now carefully fold all but a small handful of blueberries into the cake batter.
- Pour the cake batter into the prepared tin, spreading an even layer, then sprinkle the remaining berries and sugar on the top, pressing the fruit into the batter a little way.
- Bake in the pre-heated oven for 40- 45 minutes or until a cocktail stick inserted into the centre comes out clean. *The cooking time will be longer if you are using frozen berries.
- Run a knife around the edge of cake tin to loosen and then turn out. Let the cake cool for at least 20 minutes on a wire rack before slicing and serving. Zest a little extra lime on the top of the cake. (optional)
Notes
*By adding the egg a little at a time and beating in between each addition will result in a really lovely light cake, so it is worth taking your time with this part.
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Tasted great! i had to bake it another 10mins than the recipie and sadly all my blueberries fell to the bottom, next time i will try and cover them in flour maybe
Hi Riky, just goes to show how ovens vary! Dusting with flour doesn’t seem to help. The only way to alleviate sinking blueberries is by sprinkling a few of them on the top.
Wow! This was a delightful flavoursome cake, the blueberries 🫐and lime paired together so well! 👍Although a moist cake it was definitely not soggy or heavy, quite the opposite. I used fresh blueberries and they were evenly distributed throughout the cake but it would have still been just as delicious if they had sunk towards the bottom! I rotated the cake at 35 mins and took out of the oven at 41 minutes (which is fan assisted). Will be making this cake again very soon as it’s so fruity and summery. 🌞 Thank you for sharing another tested, amazing and well written recipe.😋
Buttermilk is such a great addition to a cake, combined with blueberries and lime, it’s hard to beat. I’m so pleased you like it as much as I do 😊