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