If you've never heard of Kentucky Butter Cake, then you're in for a treat. This recipe for Kentucky Butter Cake with Blueberries combines the texture of the classic Southern cake with the fresh flavor of blueberries. Fans of pound cake recipes will love this rich, buttery cake. Tart lemon juice helps to balance the sweetness of this cake, while lemon zest deepens the lemony flavor. Just when you thought it couldn't get any better, a tart lemon glaze is poured over the cake. Small holes are poked into the cake, which allows the glaze to soak into the cake and creates a wonderfully moist dessert.
For a traditional dessert, bake this special Southern recipe in a Bundt pan. If you'd like to make this recipe to give away as a gift, divide the batter among 5 small loaf pans. Anyone would be delighted to receive one of these blueberry lemon cakes!
This recipe was inspired by Simply Scratch's recipe for Kentucky Butter Cake
- 3 cups flour, divided
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 tablespoon fresh lemon juice
- 3/4 cup fresh blueberries
- 4 eggs
- 1 teaspoon lemon zest
- 1/4 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup butter, softened
- 1/4 cup lemon juice
- pinch salt
- 1/4 cup water or as necessary to make a pourable glaze
Preheat oven to 350 degrees F. Spray a Bundt pan with cooking spray and sprinkle very lightly with flour, tapping out excess.
NOTE: If you have had trouble getting cakes out of your bundt pan in the past, try this: liberally spray the interior with cooking spray and coat it with a very thin layer of fine bread crumbs, tapping out the excess.
Measure flour, then remove 2 tablespoons to a small bowl. Combine remaining flour, sugar, salt, baking powder, and baking soda in a large bowl. Toss with a fork or whisk to mix well.
Remove zest from lemon and set aside. Squeeze lemon juice and set aside.
Add 1 teaspoon of the lemon zest and the blueberries to the bowl with the 2 tablespoons of flour and toss well to coat.
NOTE: Tossing the blueberries with flour before stirring into the batter prevents them from all sinking to the bottom of the pan, creating a more attractive slice for serving.
In an electric mixer, beat softened butter for 2 minutes until light yellow and creamy. With machine running on low, add buttermilk, 1 tablespoon lemon juice, and vanilla until incorporated, then add eggs one at a time. Fold together the wet and dry ingredients on low speed until completely mixed. Finally, by hand, fold in the blueberries with zest and flour.
Pour into the prepared pan. Bake 60 to 70 minutes until the center tests done and dry when a skewer is inserted into the center.
When cake is nearly finished baking, make the glaze: Heat sugar, butter, 1/4 cup lemon juice, and a small pinch of salt together in a small heavy saucepan over low heat until butter is melted and sugar has completely dissolved – stir but do not boil. Stir in the remaining water as necessary to make a pourable glaze and keep warm.
Remove cake from the oven to a wire cooling rack. While the cake is still in the pan, poke holes in the cake with a skewer and slowly pour on about half of the glaze, allowing the glaze to absorb and the cake to cool for about 10 minutes. Run a knife around the edges and tube of the pan to loosen the cake and carefully invert it onto the cooling rack. Remove the pan and poke holes into the surface of the cake with the skewer. Gently pour the remaining glaze over the cake – if the glaze has hardened while the cake cools, re-warm it a minute over low heat until it is pourable. Allow cake to cool completely before slicing to serve.
This recipe makes one standard Bundt cake or five small 3 x 6-inch loaves for serving. We like to make it in small loaves, which are perfect for teatime or for gifting.
Looking for more Kentucky Butter Cake recipes? Check out our collection of 4 Southern Recipes for Kentucky Butter Cake
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