This blueberry buttermilk cake is what summer dreams are made of.
It features a tender, buttery crumb studded with juicy blueberries and an optional cinnamon-sugar crust that makes every bite extra special.
It’s the kind of cake that doesn’t need frosting or fancy decorations to shine. Just serve it slightly warm, and you’ll swoon.
Serve blueberry buttermilk cake as a breakfast treat, afternoon snack, or casual dessert, and every bite will leave you wanting more.
Why You’ll Love This Blueberry Buttermilk Cake
Sweet, Fruity Flavor: The cake is super soft and deliciously rich, so you can enjoy it on its own. But when you add fresh blueberries to the mix, it’s impossible to stop at one slice.
Make-Ahead Friendly: The cake maintains its moisture beautifully for several days and develops deeper flavors after 24 hours. This makes it an excellent choice for advance preparation.
Crowd-Pleaser: Buttery cake, tart berries, and a crisp, cinnamon sugar coating make this a universally appealing dessert perfect for any occasion.
Foolproof for Bakers: This recipe is approachable for bakers of all skill levels with simple instructions and common pantry ingredients. Use fresh or frozen blueberries to enjoy this homestyle cake in any season.
Ingredients
- Fresh (or Frozen) Blueberries: Provide bursts of sweet-tart flavor and create beautiful purple pockets throughout the cake. Fresh are best, but you can use frozen in a pinch.
- All-Purpose Flour: For structure and providing a tender crumb.
- Baking Powder: A leavening agent that helps the cake rise and creates a light, fluffy texture.
- Salt & Vanilla Extract: Enhance all the flavors in the cake and balance the sweetness.
- Unsalted Butter: Provides richness and moisture.
- Granulated Sugar: Sweetens the cake and provides a slight crust.
- Lemon Zest: Adds bright, citrusy notes.
- Egg: Provides structure and richness. Plus, it helps bind the ingredients together while adding moisture.
- Buttermilk: Creates a tender crumb and adds a subtle tanginess. It also helps to activate the baking powder.
How to Make Blueberry Buttermilk Cake
Simple enough for everyday baking but special enough for company, this is the recipe you’ll find yourself reaching for again and again – throughout blueberry season and beyond.
I love that it’s not fussy but still feels special, like something you’d proudly bring to brunch or serve to friends with coffee. And if you’ve got buttermilk hanging out in your fridge, this is the perfect excuse to put it to good use.
Here’s how to make it:
1. PREHEAT the oven to 350°F. Grease and line a 9-inch round or 8-inch square pan with parchment.
2. BEAT the butter, sugar, and lemon zest until light and fluffy. Blend in the egg and vanilla.
3. WHISK the flour, baking powder, and salt in a medium bowl.
4. ADD half of the dry ingredients to the wet and mix gently, then stir in all the buttermilk.
5. TOSS the blueberries in the remaining flour and fold them into the batter until no flour streaks remain.
6. POUR batter into the prepared pan and sprinkle with cinnamon sugar (if using).
7. BAKE for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes, then transfer to a wire rack.
8. SERVE warm or at room temperature. ENJOY!
Tips For the Best Blueberry Buttermilk Cake
This recipe is pretty easy. But that doesn’t mean I don’t have a few tips for success under my sleeve!
I also have a few recipe variations, in case you want to make it your own.
- How to use frozen blueberries. Do not thaw frozen blueberries. Just follow the recipe as directed.
- Flour the blueberries. Don’t skip tossing the blueberries with flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Room-temperature ingredients. Get the butter, buttermilk, and egg out of the fridge early for a smoother batter and better cake texture.
- Pan options. Use an 8-inch square pan or a 9-inch round. You could try an 8-inch round, but you’ll need to hold back some of the batter so it doesn’t rise up and over the rim. A 9-inch square will make a thinner cake.
- Don’t overmix the batter. When combining the wet and dry ingredients, mix gently by hand until just combined to avoid over-developing gluten, which can make the cake dense.
- Test for doneness. Start checking the cake at 30-35 minutes by inserting a toothpick into the center. The cake is ready when it comes out clean or with a few moist crumbs.
- Buttermilk substitute. No buttermilk? No problem! Mix 1/2 cup of milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly before using.
- Variations. Add chopped nuts, nutmeg, or a citrus glaze for some tasty variations. To make it gluten-free, use a 1:1 gluten-free baking flour.
- Swap the berries. Try this recipe with raspberries, blackberries, or diced peaches instead of blueberries.
- Serving suggestions. Serve warm or at room temperature. Pair it with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
How to Store
I baked this cake this morning, and let’s just say it didn’t last long enough to cool completely.
If you try this recipe, drop me a comment and let me know how it turned out—or what time you want me to come over for a slice!
As for leftovers, here’s how to store them:
To Store: Store the cake in an airtight container at room temperature for 2-3 days. Or store it in the fridge for up to 5 days.
To Freeze: Wrap the cooled cake tightly in plastic wrap. Store it in a freezer container or bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Note: For the best taste and texture, let chilled leftovers warm to room temperature before serving.
More Blueberry Recipes Your Family Will Love
Blueberry Cornbread Muffins
Blueberry Crumble
Blueberry Yogurt Cake
Blueberry Turnovers
Blueberry Buttermilk Cake
12
servings10
minutes40
minutes254
kcalThis blueberry buttermilk cake is tender, buttery, and bursting with juicy blueberries. Perfectly sweet with a hint of tang, it’s ideal for any occasion!
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
zest of 1 lemon, optional
1 large egg
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh blueberries
1/4 cup cinnamon sugar, optional
Instructions
- Preheat the oven to 350°Fahrenheit. Grease and line a 9-inch round or 8-inch square pan with parchment paper.
- In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy. Blend in the egg and vanilla until smooth.
- In a medium bowl, whisk the flour, baking powder, and salt to combine.
- Add half of the dry ingredients to the wet and mix gently by hand until just combined. Add all of the buttermilk and stir to combine.
- Toss the blueberries in the remaining flour, add everything to the cake batter, and mix just until no streaks of flour are visible.
- Pour the batter into the prepared pan and spread evenly. If using, sprinkle the top with the cinnamon sugar.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy!
Notes
- No buttermilk? Mix 1/2 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly before using.
- The baking time will depend on the size of the cake pan used. Check it after 30 minutes and go from there.
- Fresh fruit is best, but you can also use frozen berries if that’s all you have. Don’t thaw them – just toss them with the flour and add them straight into the batter.
