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a large pile of blueberries

BBQ Blueberry Buttermilk Cake


  • 1/2 cup butter, softened
  • 2 tsp lemon juice
  • 1 cup sugar, plus 2 Tbsp
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup plus 2 Tbsp buttermilk
a hand picking blue berries from a bush
  1. Preheat your grill to 350 degrees F.
  2. Using a mixer, cream the butter and sugar, add the lemon juice, and continue beating until light and fluffy.
  3. Add the vanilla and egg - mix to combine.
  4. In a medium bowl combine the blueberries with 1/4 cup of flour and toss to coat then set aside.
  5. In a separate bowl whisk the remaining 1 3/4 cups of flour with the baking powder and Kosher salt.
  6. Add 1/2 the flour mixture to the batter and mix to combine.
  7. Add the buttermilk and the remaining flour mixture to the batter and mix until just combined.
  8. Gently fold in the blueberries.
  9. Spray 4 six-inch cast iron fry pans with cooking spray and divide the batter evenly between the pans.
  10. Sprinkle 1/2 Tbsp of sugar on the top of each of the pans.
  11. Place the pans on the top rack of the preheated grill. If you do not have a top rack use the indirect method of cooking the cakes on the grill.
  12. Maintain a temperature of 350 degrees F and bake for 30-35 minutes.
  13. Your cakes are cooked through when a toothpick is inserted into the middle of the cake and comes out clean.
  14. Allow to cool for 15 minutes, then serve with a dollop of ice cream or whipped cream!
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