Lemon & Blueberry Buttermilk Loaf Cake with blueberry coulis
This bright and light Lemon & Blueberry Buttermilk Loaf Cake with blueberry coulis relies on blueberries’ natural affinity with lemon.
Test kitchen tip
Buttermilk can be frozen. To freeze, measure one-cup portions in freezer containers. Thaw in the fridge and be sure to shake before using.
Preheat oven to 325°.
Coat an 8½×4½-inch loaf pan with butter; sprinkle with coarse sugar.
Whisk together flour, ½ tsp. salt, baking powder, and baking soda.
Whisk together buttermilk and 1 Tbsp. lemon juice in a measuring cup with a pour spout.
Whip egg whites in a bowl with a hand mixer on medium-high until foamy; slowly add 2 Tbsp. granulated sugar while continuing to whip whites until they're thick, glossy, and form soft peaks.
Cream 1 stick butter, 1 cup granulated sugar, and zest in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3–5 minutes.
Beat in egg yolks, one at a time, until combined. Add flour mixture in three additions and buttermilk mixture in two additions, alternately, starting and ending with flour mixture.
Fold 6 oz. blueberries into batter then fold in one-third egg whites until combined. Gently fold in remaining whites just until combined. Transfer batter to prepared pan; smooth top.
Bake cake until golden brown and a toothpick inserted into center comes out with just a few crumbs, 65–75 minutes. Let cake cool in pan on rack 10 minutes, then turn out onto rack to cool completely.
Meanwhile, purée remaining 6 oz. blueberries, water, remaining 3 Tbsp. granulated sugar and 2 tsp. lemon juice, and pinch of salt in a blender; strain coulis through a fine-mesh sieve and chill until ready to use.
Dust cake with powdered sugar; serve with coulis.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 25%
Cholesterol 68mg 22%
Sodium 191mg 7%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.