Blueberry Buttermilk Cake

Published May 29, 2018. Updated March 12, 2019

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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!

blueberry buttermilk cake slice topped with whipped cream and mint leaves

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

  • Flour
  • Baking powder
  • Salt
  • Butter
  • Lemon zest
  • Granulated sugar
  • Eggs
  • Vanilla
  • Buttermilk
  • Blueberries

blueberry cake ingredients flour sugar baking powder butter lemon vanilla blueberries sugar eggs salt buttermilk

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.

blueberry buttermilk cake whisking dry ingredients

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.

blueberry buttermilk cake mixing sugar butter and lemon zest in mixer

Mix in eggs and vanilla until blended. Mixture may look a little separated, but that’s fine.

blueberry buttermilk cake mixing in eggs and vanilla

Then you’ll add in 1/3 of the flour mixture at a time.

blueberry buttermilk cake mixing in flour mixture

Alternating with 1/2 the buttermilk. And mix just until combined after each of those additions.

blueberry buttermilk cake mixing in buttermilk

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).

blueberry cake batter in 9-inch springform pan sprinkling with sugar

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.

sliced blueberry buttermilk cake on white plate

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!

blueberry buttermilk cake slices on white plate

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blueberry buttermilk cake
5 from 4 votes

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.
Servings: 8
Prep15 minutes
Cook40 minutes
Cooling time20 minutes
Ready in: 1 hour 15 minutes



  • 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
Nutrition Facts
Buttermilk Blueberry Cake
Amount Per Serving
Calories 450 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 190mg8%
Potassium 266mg8%
Carbohydrates 73g24%
Fiber 2g8%
Sugar 36g40%
Protein 3g6%
Vitamin A 505IU10%
Vitamin C 6mg7%
Calcium 100mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Elaine McIlroy-Hargrove

    I made this last night. It turned out great. Everyone in my family loved it.

  • Dayne A Sheets

    I love chocolate with any kind of fruit. What are your suggestions for masking it a chocolate cake?

    • Jaclyn

      Jaclyn Bell

      Unfortunately chocolate cakes are quite different and require more liquid and so forth so I suggest just going with a chocolate buttermilk cake then adding fruit from there for the best chance of success.

  • Ann Baker

    This is a delightful cake that is so easy to make. Just the right balance of sweetness and a perfect touch of lemon. Would also be great with a confectioner sugar glaze. One note: I only had an 8-inch springform pan and it came out perfect.

  • Elizabeth

    Thank you so much for sharing this delicious recipe! I made two (one by one) and substituted blueberries for raspberries. It was absolutely phenomenal. I really appreciate the details, tips, and how easy your instructions were to follow. For someone who is learning how to bake, it means a lot! I can’t wait to try more of your recipes.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked this cake Elizabeth! I hope you continue to find many more recipes you enjoy here!

  • Kayla

    Made this with Strawberries and it was delicious! Excellent receipe!

  • Nicole

    What do you think about making this in 6″ layer pans for a smash cake? My baby loves blueberries! I am wondering if it will be too tender to level it and frost? (Was planning on frosting with your buttercream frosting)