This Buttermilk Blueberry Cake is all of your cake dreams come true! It’s incredibly moist and deliciously flavorful thanks to the buttermilk that’s mixed into the batter, and it’s bursting with fresh blueberries in every bite. Talk about a delicious way to welcome summer!
Fresh Blueberry Cake Recipe
This buttermilk blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake. And if you finish it off with a generous dollop of the sweetened cream cheese whipped cream, it also makes an amazing birthday cake!
After one bite, I knew this would easily become a new go-to summer cake for me while all the flavorful juicy blueberries are in season.
Buttermilk Blueberry Cake Ingredients
- Baking powder
- Lemon zest
- Granulated sugar
How to Make Blueberry Cake
First preheat the oven to 350 degrees F and place rack in center of oven. Butter and line a 9-inch springfrom pan.
Then in a mixing bowl, whisk together the dry ingredients (flour, baking powder and salt). I like to whisk for 20 seconds to evenly distribute everything.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, zest and most of the sugar until pale and fluffy (which usually takes about 3 minutes).
And I highly recommend using a paddle that scrapes the bowl while mixing, otherwise you need to stop and scrape sides of bowl occasionally.
Mix in eggs and vanilla until blended. Mixture may look a little separated, but that’s fine.
Then you’ll add in 1/3 of the flour mixture at a time.
Alternating with 1/2 the buttermilk. And mix just until combined after each of those additions.
Then remove the bowl from the stand and gently fold in blueberries using a rubber spatula.
And finish by pouring and spreading evenly into prepared pan and sprinkle over remaining sugar. Bake until it’s cooked through. Let it cool until warm (not hot) before slicing and serving).
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries if you can’t find fresh or if blueberries are out of season. Don’t thaw the frozen blueberries, just mix them in frozen, and increase baking time as needed.
Can I Use a Buttermilk Substitute in This Cake Recipe?
Yes, this blueberry buttermilk cake turns out just fine with a buttermilk substitute. If you don’t have buttermilk, you can make your own substitution by mixing 2 1/4 tsps lemon juice or vinegar with enough milk to equal 3/4 cup. Whisk and let rest 5 minutes before adding to cake batter.
Tips for the Best Blueberry Cake
- Try substituting raspberries or sliced strawberries in place of the blueberries.
- If you don’t want the blueberries to sink to the lower half of the cake, toss them with 1 Tbsp of the flour after you rinse and drain them.
- Top with cream cheese whipped cream to make this buttermilk blueberry cake even more delicious!
More Fresh Blueberry Recipes You’ll Love:
- Blueberry Sour Cream Pancakes
- Lemon Blueberry Muffins
- No Bake Cheesecake Bars with Fresh Blueberry Sauce
- Lemon Blueberry Cake with Cream Cheese Frosting
- Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce
- Blueberry Cobbler
- Blueberry Crumb Bars
Follow Cooking Classy
Buttermilk Blueberry Cake
This moist blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake and if you finish it off with a generous dollop of the sweetened cream cheese whipped cream it also makes an amazing birthday cake.
- 1 1/2 cups (213g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar, divided
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (175ml) buttermilk
- 2 cups (278g) fresh blueberries
Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together remaining sugar with butter and lemon zest until pale and fluffy.
Mix in eggs and vanilla extract.
Add in 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process once more.
Add in last 1/3 of flour and mix just until combined.
Fold in blueberries.
Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.
Run a knife around edge of cake to loosen, remove pan ring.
Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).
For the Cream Cheese Whipped Cream: In a mixing bowl, whip 1/2 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip 3 oz. cream cheese, 1/2 tsp vanilla and 1/3 cup powdered sugar until fluffy. Fold cream cheese mixture into whipped cream. Serve with cake if desired.
Recipe source: Cooking Classy