This Blueberry Buttermilk 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 sweet fresh blueberries in every bite! Talk about a delicious way to welcome summer!
The Perfect Cake for Any Summer Occasion
This 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.
Ingredients You’ll Need for this Recipe
- Baking powder
- Lemon zest
- Granulated sugar
How to Make this Blueberry Cake
First preheat the oven to 350 degrees, 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.
Now in the bowl of an electric stand mixer fitted with the paddle attachment you’ll 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 stop and scrape sides of bowl occasionally.
Now mix in eggs and vanilla until blended. Mixture may look a little separated that’s fine.
Then in alterations 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, then bake until it’s cooked through. Let it cool until warm (not hot) before slicing and serving).
Variations on this Recipe
- Try substituting raspberries or sliced strawberries in place of the blueberries.
- Use frozen blueberries if you can’t find fresh, don’t thaw just mix in frozen then increase baking time as needed.
- If you don’t have buttermilk you can make your own substitution by mixing 2 1/4 tsp lemon juice or vinegar with enough milk to equal 3/4 cup. Whisk and let rest 5 minutes.
- If you don’t want the blueberries to sink to the lower half of the cake, after you rinse and drain them well toss them with 1 Tbsp of the flour.
More Blueberry Recipes to Try
- 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
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 and 1/2 tsp vanilla with 1/3 cup powdered sugar (and more to taste later on if desired) until fluffy. Fold cream cheese mixture into whipped cream. Serve with cake if desired.
Blueberry Buttermilk 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. 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).
Recipe source: Cooking Classy
If you'd like to serve with the cream cheese whipped cream see notes above recipe.