Lemon Buttermilk Cake with Blueberry Compote

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By Nancy Buchanan



by Nancy Buchanan on April 18, 2011

A few weeks ago, a large and heavy box arrived on my doorstep – filled with cans of Oregon Fruit Products cherries, blueberries, boysenberries and blackberries. The gracious people at Oregon Fruit Products had sent me some samples to play with and “play” I did!!

Now, I know what  you are thinking… canned fruit?? Uh uh. But this fruit isn’t like that – not even close. There is no heavy, gloppy syrup here – just fruit, water and a little sugar – just enough to balance the natural acidity of the fruit while not overpowering it. One of the first things I made was a simple lemon buttermilk cake topped with a blueberry compote – a perfect “make ahead” dessert for spring.

Oregon Fruit Products Lemon Buttermilk Cake with Blueberry Compote

As I mentioned in an earlier post, I always keep frozen berries on hand for simple desserts but in my house, freezer space is at a premium and this canned fruit is a great alternative. It works beautifully in crisps, crumbles, compotes and makes a terrific syrup for cocktails!!

Spring Brunch Menu

Shirred Eggs

Blood Orange, Beet and Goat Cheese Salad

Lemon Buttermilk Cake with Blueberry Compote

Here are some other Spring Desserts you might like:

Strawberry and Kiwifruit Pavlova - A Communal Table

Bakewell Tarts – The Urban Baker

Baby Bundt Cakes with Lemon and Coconut – Sippity Sup

Champagne Vanilla Pudding with Berry Sauce - Family Fresh Cooking


PinExt Lemon Buttermilk Cake with Blueberry Compote


{ 24 comments… read them below or add one }

marla {family fresh cooking} April 18, 2011 at 6:29 pm

Nancy, your lemon buttermilk cake looks wonderful! Count me in for a few pieces. Thanks for the link to my pudding :)


Averie (LoveVeggiesAndYoga) April 18, 2011 at 6:40 pm

Nancy it looks wonderful! I wish I could have a slice right now :)


Krystal R. April 18, 2011 at 10:30 pm

Nancy…I love your artful dollop and the cake looks gorgeous, too. Send me a slice my way!


Barbara | VinoLuciStyle April 19, 2011 at 6:52 am

What is it about lemon and blueberries that is so perfect both in taste and presentation? Looks beautiful Nancy.


the urban baker April 19, 2011 at 8:31 am

I have a bit of buttermilk that needs to be loved! Yay for this recipe and your photos are “deliciously fabulous”! Thanks for the “love” back to my blog. xx


Queen of Tarts April 19, 2011 at 10:55 am

Wow Nancy what a beautiful cake! I am having a tea for my friends this weekend and I will be making it for sure! By the way, I discovered a powdered buttermilk that you keep in the fridge for recipes. The checker at the grocery store suggested it and it works great. Thanks for all the love for Oregon Fruit!
For more ideas please check our blog at http://www.blog.oregonfruit.com.


sippitysup April 19, 2011 at 11:06 am

This is my kinda cake and I have seen that Oregon brand before at the market. Glad to know it’s good stuff. GREG PS you included my little bundts, awwww….


Daydreamer Desserts April 19, 2011 at 7:35 pm

The perfect cake to end a light spring brunch, very well put together Nancy!


Joel April 19, 2011 at 8:15 pm

The recipe sounds delicious! The cake will be a perfect finale for my Easter dinner. I will make it this weekend. The canned blueberries sound very versatile. Thanks!


Lentil Breakdown April 19, 2011 at 9:07 pm

I was looking at your cake in my reader yesterday wondering what I had done wrong. Had made a cake and tried to shoot it four different times and never nailed it like you did. Nice job! And thanks for the comment. Was feeling the bloggy blues and your kind words perked me right up.


Queen of Tarts April 20, 2011 at 2:46 pm

Wow Nancy what a beautiful cake! I am having a tea for my friends this weekend and I will be making it for sure! By the way, I discovered a powdered buttermilk that you keep in the fridge for recipes. The checker at the grocery store suggested it and it works great. Thanks for all the love for Oregon Fruit!


Sylvie @ Gourmande in the Kitchen April 21, 2011 at 1:28 am

Lemon and blueberries are always great together, and I like your addition of chambord to the sauce, that sounds wonderful.


Magic of Spice April 21, 2011 at 12:10 pm

This cake looks incredible and unbelievably moist. The chambord addition to the compote is wonderful :)


lisaiscooking April 22, 2011 at 1:58 pm

Your cake looks so pretty with the blueberries! My freezer is always overflowing too, so I’ll have to look for these. And, your spring brunch menu sounds perfect.


Lana April 22, 2011 at 9:04 pm

I love desserts like this! Buttermilk is a staple in my fridge, and the urge to bake usually strikes around 2 a.m. when I cannot sleep:)
My girls love lemon desserts, and might even help me make it:)
And this would be a great excuse to get my hands on some Chambord!


My Man's Belly April 23, 2011 at 11:53 am

If I use canned fruit, it’s ONLY the Oregon fruits….you lucky girl!

This cake looks like the perfect addition to a Spring table.


Priscilla - She's Cookin' April 25, 2011 at 8:02 am

Lemon and blueberries are a match made in heaven! I’ve never tried Oregon Fruits, but will now. Hope you had an enjoyable Easter weekend, Nancy :)


Kristen April 28, 2011 at 10:18 am

I love citrus cakes this time of year – especially when the weather isn’t as springlike as I’d hope! Gorgeous!


Lori April 29, 2011 at 9:21 am

The cake looks lovely and inviting! I’ve got 2 bags of home-grown Meyer lemons that need some kitchen love, so I’m always looking for ways to use them. Love the addition of Chambord; it’s my go-to liqueur when I need to bump up the berry flavor.


Nancy May 2, 2011 at 10:09 pm

I am with you on the chambord – amazing what a little splash of it will do!!


Amanda May 11, 2011 at 5:55 am

That looks and sounds marvelous. I made something similar last year and it was a hit, I bet this is delicious!


Nancy May 22, 2011 at 8:33 pm

Hi Amanda!!

It is a really good sauce – great because it holds for a few days and it’s good on veggies, potatoes, meat, chicken and fish!


Erin @ Cake Makes Sense June 3, 2011 at 1:28 pm

I have been looking for just the thing to do with my leftover buttermilk. I am so sold on this recipe! It looks delicious!


Nancy June 4, 2011 at 10:05 am

Thanks!! I hope you like the cake – it’s very versatile and one of my “go to” recipes.. especially in summer with so much great fruit available!


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