Blueberry Buttermilk Cake

05.29.2018

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!

blueberry buttermilk cake

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.

MY LATEST VIDEOS

Ingredients You’ll Need for this Recipe

  • 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 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.

blueberry buttermilk cake whisking dry ingredients

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.

blueberry buttermilk cake mixing sugar butter and lemon zest in mixer

Now mix in eggs and vanilla until blended. Mixture may look a little separated that’s fine.

blueberry buttermilk cake mixing in eggs and vanilla

Then in alterations 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, then 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

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.

blueberry buttermilk cake

More Blueberry Recipes to Try

blueberry buttermilk cake

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.

Print

Blueberry Buttermilk Cake

5 from 1 vote

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.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 450 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.

  2. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

  3. Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.

  4. 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.

  5. Mix in eggs and vanilla extract.

  6. 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.

  7. Add in last 1/3 of flour and mix just until combined. 

  8. Fold in blueberries.

  9. Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.

  10. Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.

  11. Run a knife around edge of cake to loosen, remove pan ring.

  12. Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).

  13. Recipe source: Cooking Classy


Recipe Notes

If you'd like to serve with the cream cheese whipped cream see notes above recipe.

Nutrition Facts
Blueberry Buttermilk Cake
Amount Per Serving
Calories 450 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 80mg 27%
Sodium 190mg 8%
Potassium 266mg 8%
Total Carbohydrates 73g 24%
Dietary Fiber 2g 8%
Sugars 36g
Protein 3g 6%
Vitamin A 10.1%
Vitamin C 7.3%
Calcium 10%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

13 comments

  • Sue Taylor: I just discovered your blog and am so excited to try the recipes! Thank you. May 30, 2018 at 7:27am Reply

    • Jaclyn: I hope you love them! Happy to have you! :) May 30, 2018 at 11:43am Reply

  • Pearline: This looks delicious and I would like to make it this coming weekend. Can I use cake flour in place of all purpose flour? If do, I need to add the baking powder? Thanks and I await your response. Thanks again for sll the great recipes you share with us. May 30, 2018 at 9:16am Reply

    • Jaclyn: Cake flour should be just fine and you’ll still need the baking powder as cake flour doesn’t have any leavening (raising agent) in it. Hope you enjoy Pearline! May 30, 2018 at 5:11pm Reply

  • Laura | Tutti Dolci: Such a perfect summer cake, love that pretty sugared crust! :) May 30, 2018 at 3:13pm Reply

  • Ashley: Looking to make this this weekend!! Quick question – I don’t have a 9 inch springform (I do have an 8 and 10…) but I also have a regular 9 inch round pan. Could I use any of what I have? May 31, 2018 at 6:05am Reply

    • Jaclyn: Either of the springform pans should be fine but I’d probably go with the 10-inch the cake will just be thinner. And a 9-inch cake pan would be fine if it has taller sides, about 3-inches. June 1, 2018 at 1:23pm Reply

  • Fran: Has anyone tried this recipe using Gluten Free flour? Just wondering if you’d get the same moist results. May 31, 2018 at 1:03pm Reply

  • Teresa Engebretsen: Can’t wait to try this!! June 1, 2018 at 3:41am Reply

  • Betsy Scott: I baked this last night for my co-workers. Out of a team of 10, I’ve already had 2 people ask me for the recipe! It is a wonderfully light cake and blueberries are so good this season! June 11, 2018 at 9:52am Reply

    • Jaclyn: I’m so glad to hear it was enjoyed Betsy! Thanks for the 5 star review! June 11, 2018 at 12:31pm Reply

  • JK: I made this for the first time last week and husband has asked me to make it 4 more times now for friend get togethers and work events. Thank you! June 13, 2018 at 3:35pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d