There’s nothing quite like a Blueberry Buttermilk Cake fresh from the oven—the kind that fills your kitchen with a sweet, buttery aroma and delivers a tender crumb in every bite. This cake combines the tart creaminess of buttermilk with the natural sweetness of fresh blueberries, creating a perfect balance of flavors. It’s moist, light, and ideal for breakfast, brunch, or an elegant dessert. The first time I baked this, I used frozen blueberries because it’s what I had on hand, and it still turned out beautifully—proof that this recipe is as forgiving as it is delicious. A dusting of powdered sugar or a drizzle of glaze makes it truly irresistible.
Why You’ll Love This Recipe
This Blueberry Buttermilk Cake is a versatile, crowd-pleasing dessert that’s easy to make and impossible to resist. The buttermilk keeps the cake soft and moist, while the blueberries add little bursts of freshness in every bite. It’s simple yet sophisticated, perfect for any occasion—from casual coffee breaks to family gatherings. You’ll love how quickly it comes together and how beautifully it bakes to a golden finish. It’s one of those timeless recipes that never fails to impress.
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Blueberry Buttermilk Cake – Soft, Tangy, and Bursting with Fresh Flavor
- Total Time: 55 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
Blueberry Buttermilk Cake is a soft, buttery, and tender cake bursting with fresh blueberries and a hint of vanilla. The tanginess of buttermilk perfectly balances the sweetness of the berries, creating a simple yet elegant dessert perfect for breakfast, brunch, or afternoon tea.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed with 1 tbsp flour)
- Optional topping: 1 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
- Gently fold in the blueberries tossed in flour.
- Pour batter into prepared pan and spread evenly. Sprinkle coarse sugar on top if desired.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- Serve with whipped cream, lemon glaze, or vanilla ice cream for an extra treat.
- This cake keeps well for up to 3 days covered at room temperature or refrigerated for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: The base that gives structure to the cake while keeping it tender.
Baking Powder and Baking Soda: Ensure the perfect rise and light texture.
Salt: Enhances the sweetness and balances the flavors.
Butter: Adds richness and creates a soft, velvety crumb when creamed with sugar.
Sugar: Sweetens the cake and helps develop a beautiful golden crust.
Eggs: Bind the ingredients together and add a touch of richness.
Buttermilk: The secret to this cake’s moist, tangy flavor that perfectly complements the berries.
Vanilla Extract: Brings warmth and depth to the flavor profile.
Fresh or Frozen Blueberries: Juicy pops of sweetness throughout the cake. If using frozen, do not thaw to avoid streaking the batter.
Lemon Zest (optional): Adds a bright citrus note that enhances the blueberry flavor.
When I used lemon zest and a pinch of cinnamon once, it added an unexpected layer of depth—highly recommend if you like a bit of warmth in your cake.
Directions
- Preheat Oven: Set to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In another bowl, beat butter and sugar until light and fluffy—about 3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Mixtures: Add dry ingredients alternately with buttermilk, starting and ending with flour. Mix until just combined.
- Fold in Blueberries: Gently toss the blueberries in a tablespoon of flour to prevent sinking, then fold them into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow to cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar or drizzle with glaze before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 slices.
Preparation time: 15 minutes
Baking time: 40 minutes
Cooling time: 10 minutes
Total time: About 1 hour
Storage/reheating
Store at room temperature, covered, for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. You can also freeze the cake (unglazed) for up to 3 months; thaw at room temperature before serving.
Variations and Customizations
Lemon-Blueberry Version
Add lemon juice and zest for a fresh, citrusy note that brightens the flavor.
Streusel-Topped Cake
Sprinkle a cinnamon-sugar streusel topping before baking for extra texture and sweetness.
Glazed Blueberry Cake
Drizzle a simple glaze made with powdered sugar and milk for a polished finish.
Almond Twist
Add a teaspoon of almond extract and sprinkle sliced almonds on top before baking.
Mixed Berry Cake
Combine blueberries with raspberries or blackberries for a colorful and tangy blend.
Cream Cheese Swirl
Swirl sweetened cream cheese into the batter for a creamy surprise in each bite.
Whole Wheat Option
Use half whole wheat and half all-purpose flour for a heartier, nutty flavor.
Coconut Blueberry Cake
Mix in shredded coconut to the batter for added texture and a tropical twist.
Vanilla Crumb Topping
Top with a buttery crumb mixture made from flour, sugar, and butter for bakery-style flair.
Mini Blueberry Cakes
Bake in muffin tins for adorable individual servings—perfect for brunch gatherings.
FAQs
1. Can I use frozen blueberries?
Yes, just use them straight from the freezer—no need to thaw.
2. How do I prevent the blueberries from sinking?
Toss them in a little flour before folding into the batter.
3. Can I use regular milk instead of buttermilk?
Yes, add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.
4. Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend—it works beautifully in this recipe.
5. What’s the best pan to use?
An 8-inch round or square pan works perfectly; a springform pan also makes removal easier.
6. How do I know when it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
7. Can I add more fruit?
Yes, but don’t overload the batter or it may become too wet.
8. Can I make it dairy-free?
Use vegan butter and plant-based buttermilk (almond milk with lemon juice).
9. How long does it stay moist?
It stays wonderfully moist for up to 3 days if stored properly.
10. Can I serve it warm?
Yes! It’s delightful slightly warm with a scoop of vanilla ice cream or whipped cream.
Conclusion
Blueberry Buttermilk Cake is one of those timeless recipes that captures the joy of home baking—simple ingredients coming together to create something extraordinary. The tender crumb, tangy buttermilk flavor, and bursts of juicy blueberries make every slice a little moment of happiness. Whether you bake it for brunch, dessert, or an afternoon treat, this cake is guaranteed to become a staple in your recipe collection. Once you taste it, you’ll understand why it’s such a beloved classic.