Lemon Buttermilk Cake with Blueberry Compote

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

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Lemon Buttermilk Cake with Blueberry Compote – I did not add any additional sugar to the Compote.  However, if it is not sweet enough for your taste, add honey, Lyle’s golden syrup or agave syrup by teaspoonfuls until the desired level of sweetness is reached.

Serves 6 – 8

Lemon Buttermilk Cake

  • 1  1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp.  baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • Zest of 1 lemon
  • Juice of one lemon
  • 3/4 cup buttermilk
  • 1 cup heavy whipping cream, whipped
  • Lemon zest strips for garnish (optional)

Blueberry Compote

  • 1 – 15 oz. can Oregon Fruit Products Blueberries
  • 1 Tbsp. chambord (optional)

 

Directions:

1 .Pre heat oven to 350 degrees. Butter an flour a 9 inch springform pan and set aside.

2. Sift flours, baking soda, baking powder and salt together. Set aside.

3. In a large mixing bowl, beat the butter until creamy. Slowly add the sugar and beat until fluffy.

4. Beat in the eggs, one at a time, and beat until fully incorporated.

5. Beat in the lemon zest and the lemon juice.

6. Beat in the flour alternating with the buttermilk, beginning and ending with the flour mixture.

7. Pour cake batter into prepared pan. Bake for approximately 30 minutes or until a cake tester inserted in the center of the cake comes out clean.

8. Cool cake and run a knife around the sides to loosen. Remove cake from pan.

For Compote:

  1. While the cake is baking, drain blueberry juice into a small saucepan.
  2. Bring juice to a boil over medium high heat. Boil until juices are reduced to a syrup like consistency, about 5 minutes.
  3. Cool and stir in the reserved blueberries and the Chambord if using

Cake and compote can both be made 1 day ahead. Wrap cake and store at room temperature. Place compote in a covered container and store in the refrigerator.

To serve: Slice cake into wedges and drizzle with the compote. Dollop with whipped cream and lemon zest strips if desired.

 

 

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Comments

  1. says

    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.

  2. says

    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….

  3. Joel says

    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!

  4. says

    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.

  5. says

    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!

  6. says

    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.

  7. says

    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!

  8. says

    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.

    • says

      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!

    • says

      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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