resh, what’s the point? They’re too cute not to also be pampered—think of them as the stars of the show!
– **Unsalted butter:** Now, listen up. Unsalted butter is the VIP of our ingredients. It allows us to control the saltiness of our cake. Also, have you ever seen anyone look sad with a stick of butter in their hands? Didn’t think so!
– **Lemon zest:** This is what makes everything sing! The smell of freshly zested lemons is better than therapy. I could literally bathe in it. Go ahead, get zesty!
– **Lemon juice:** Don’t be stingy! Fresh squeezed, please. I like to pretend I’m a fancy mixologist when I’m juicing these babies.
– **Blueberries:** The jewels of the cake, if you will! Fresh is always better, but I’m not above using frozen in a pinch—they just might bleed a little, transforming your cake into a beautiful marbled masterpiece.
– **Powdered sugar:** Can we talk about how this is essentially fairy dust? We need it for the glaze, and let’s be real, it’s just fun to pronounce. “Pow-dahd sugah!”
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Alright, my friends, it’s time for the reality check. Is this cake healthy? Well, let’s see. Let’s not kid ourselves and pretend this isn’t a dessert situation. Sure, there’s **buttermilk** and **blueberries** with their antioxidant benefits, but you’re not fooling anyone, are you? This is a cake, not a salad.
There’s **butter** and **sugar** like best friends on a Friday night, just hanging out, and being and all kinds of not-good-for-my-waistline. But here’s the real deal: life is all about balance. If I can be pure health on Tuesday night with my quinoa salad, I’m allowed to indulge the rest of the week with things that bring me joy—like this cake!
Plus, let’s not overlook the mental health benefits when you devour a piece of this cake while wearing your comfiest PJs while binge-watching Netflix. I mean, nothing says “I’m surviving adulthood” like a glass of wine and a slice of cake in your PJs while your laundry looms in the background.
Your Grocery List
Here’s What You’ll Need
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup buttermilk
– 4 large eggs, room temperature
– 1 cup unsalted butter, melted
– 2 lemons (zested and juiced)
– 1 ½ cups fresh blueberries (or frozen)
– 1 cup powdered sugar (for the glaze)
– 2-3 tablespoons lemon juice (for the glaze)
This recipe yields about 10-12 servings. But let’s be real—I’ve seen people polish off a cake all by themselves, so no judgment here!
The Actual Cooking Part
Okay, Let’s Make This
Alright, it’s time for the real fun part. Let’s get cooking—well, baking in this case.
1. **Preheat the oven.** Set your oven to 350°F (175°C). This is like pre-gaming before the main event! Get excited.
2. **Prepare your pans.** Grease and flour two 9-inch round cake pans or line them with parchment paper. Just don’t skip this step. It’s the difference between having a fine slice of cake and an uncontrollable mess of crumbs. You know, messes are for Mondays, not for cake day!
3. **Mix your dry ingredients.** In a bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Just picture you’re making a potion in a wizard’s cauldron! Set this aside.
4. **Creaming time!** In a separate bowl, grab a hand mixer (or a stand mixer if you’re feeling fancy) and cream together the **sugar** and **melted butter** until it’s light and fluffy. This is the stage where you start to feel like a baking superhero.
5. **Add in the eggs.** One by one, add the eggs to the butter mixture, making sure each one is well incorporated before adding the next. If you get one of those shells in there, don’t panic; just retrieve it with your fingers quicker than you’d find a lost remote!
6. **Zest and juice it up!** Add the **lemon zest** and **juice** to the mix. The smell is going to hit you like a citrusy hug—don’t be surprised if you start gushing. It’s normal!
7. **Combine the mixtures.** Alternately add the dry ingredient mix and **buttermilk** to the butter-egg mixture, staring with the flour and ending with the flour. Just like a seesaw—flour, buttermilk, flour.
8. **Fold in the blueberries** (remember, we want them gently nestled—their feelings matter). This is where the magic happens!
9. **Into the pans!** Divide the batter into the prepared cake pans. Don’t stress about making it perfect; remember, we want it to look homemade, not from some sterile bakery. If it looks a little messy—cue embrace that beautiful chaos.
10. **Bake!** Pop those babies in the oven for 25-30 minutes, or until a toothpick comes out clean. And seriously, don’t forget to set the timer—trust me, I’ve lost track of time before, and it did not end well!
11. **Cool it down.** Once baked, take the cakes out and let them cool in the pans for about 10 minutes. Then, flip them onto a wire rack to cool completely. Try not to eat any while they’re still warm—it’s hard, but believe me; the glaze is worth the wait.
12. **Glaze time!** While the cake is cooling, you can whip up the lemon glaze. In a bowl, whisk together the **powdered sugar** and enough **lemon juice** until you reach your desired consistency. Drizzle it over your cooled cakes once they are ready! There is something so magical about a glaze drizzle—it’s like icing on the cake, only better!
Now assemble the cakes:
– Place one layer on a serving plate, drizzle with glaze, and top with the second layer. Optionally drizzle more glaze over the top or serve on the side—whatever feels right in your heart!
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– **Substitutions:** If you’re out of lemons, know that orange zest can work in a pinch. It’ll be tangy but not as zesty.
– **Flour power:** If you want to go gluten-free, try using a 1:1 gluten-free flour blend. Just make sure it has xantham gum in it!
– **Ingredient hacks:** Buttermilk expired? Mix regular milk with a tablespoon of vinegar and let it sit for a few minutes to thicken. Some might be horrified; I simply call it ingenuity.
– **Decorating chaos:** Want to make this cake even more Instagrammable? Top it with some beautiful edible flowers or additional fresh blueberries! It’s your cake—be extra!
– **Storage hints:** This cake stays moist for days if covered properly. Or, you can freeze it—only if you’re willing to withstand the questioning of people who swore they could have devoured the whole thing in one sitting.
Final Words of (Culinary) Wisdom
So, there you have it, my citrus-loving cake fanatics! This Lemon Blueberry Buttermilk Cake has the potential to bring joy, even in the (sometimes) dreary days. If you try it, tag me in your pictures! I’m always down to see how you’ve put your spin on things. Or heck, just send me a mental high-five if you’re too shy to share; I’ll gladly accept all forms of culinary love! Now go forth and bake with reckless abandon. May your cakes be forever moist and your lemons always zesty!
