Blueberry, buttermilk & Lime Cake
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Blueberry, Buttermilk & Lime Cake

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert/Fika
Servings: 8 portions


  • 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


  • 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.
  • 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)


*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.