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This scrumptious cake is perfect for weekend mornings, brunch, or holiday gatherings. Juicy, fresh blueberries and buttermilk create a light, fluffy cake and add a tangy sweetness that makes Blueberry Buttermilk Cake the perfect breakfast coffee cake!
Lately, I’ve taken it upon myself to be more intentional about making my life and those around me extra special. It can be as simple as enjoying a fancy cup of coffee with my favorite magazine or whipping up a delicious treat for lazy weekend mornings.
Of course, making life special with food is something that makes me happy. This Blueberry Buttermilk Cake has become my go-to recipe to savor at breakfast or brunch and to share with friends. Because let’s get real, life can be complicated, but dessert doesn’t have to be.
My Favorite Blueberry Recipes
- Easy Blueberry Scones
- Blueberry Sour Cream Muffins With Lemon Glaze
- Blueberry Bread
- Blueberry Vinaigrette
Simple Ingredients Used In This Recipe
- Unsalted Butter – make sure it’s softened
- Citrus Zest – orange, lime or lemon zest can be used
- Granulated Sugar
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Blueberries – fresh berries are best in this recipe
- Coarse Salt
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How To Make DIY Buttermilk
You can easily make your own “sour milk” to use in this recipe. Mix ½ cup milk with 1 tablespoon of lemon juice or distilled vinegar and let it sit for 5 minutes. Stir, then measure for the recipe.
Why Is Buttermilk Used In This Recipe?
When buttermilk is used in baking, it acts as a leveling agent, producing a light, tender texture, and amazing flavor.
Let’s Make Blueberry Buttermilk Cake
- Cream the butter and sugar together using a hand or stand mixer. Add in the egg, zest and vanilla, whipping until combined.
- Toss the berries in flour. This will keep them from sinking in the batter.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add the flour mixture to wet along with the buttermilk. Fold in the berries, then spoon the batter into the prepared baking dish.
- Top with a good sprinkling of sugar, place in the oven, and bake until golden brown.
Blueberry Buttermilk Cake Frequently Asked Questions
Yes, frozen blueberries will also work in this recipe. Fold frozen berries, NOT THAWED; otherwise, the cake will become runny into the batter.
Sure! You can use strawberries, raspberries, or blackberries.
An 8×8 or 9×9, baking pan is recommended. You can also use a loaf pan but may need to adjust the cooking time. Make sure to test for doneness by inserting a toothpick into the center to see if it comes out clean.
You can keep the cake in the baking dish, then cover it with plastic wrap or foil. To freeze, remove the cake from the pan, wrap it tightly, and store in the freezer for up to 3 months.
More Cake Recipes You’ll Love
- Million Dollar Pound Cake
- Pineapple Coconut Pound Cake
- Best Lemon Pound Cake
- Piña colada Bundt Cake
- Buttermilk Pound Cake with Brown Butter Icing
- ½ cup softened butter
- 1 tablespoon zest from lemon, orange or lime
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1-¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries
- ½ cup buttermilk
- 2-3 tablespoons coarse sugar
- Heat oven to 350 degrees. Butter an 8×8 baking dish and set aside. Toss berries in ¼ cup of flour.
- Using a hand or stand mixer, beat butter, zest, and sugar until fluffy. Add the egg and vanilla and mix to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add ½ of the dry mixture to the wet ingredients and mix. Add the buttermilk and remaining dry ingredients.
- Fold in the blueberries, and spoon the mixture into the prepared dish. Sprinkle with coarse sugar.
- Bake in the oven for 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
Made yesterday…turned out very moist, flavorful and love the fresh pop of blueberries when you bite in not to mention it is well worth the fresh zest being added- picked that up immediately. My husband truly enjoyed this and thanks for the recipe.
**** will also note Husband also throughly enjoyed your crock pot chicken thigh recipe many times now! Lol. 5 stars there also*******
I would like to suggest you adding nutritional information on your recipes moving forward if at all possible. Thank you
Thank you so much, Micki! I’m thrilled you all like both recipes and I appreciate the outstanding ratings!
Donya Why is it you never tell the Oven temp to cook things. I miss that. your recipes are the best and every one I try is just so good. You are an excellent cook and thank U so much for all.
Thanks for the terrific rating. The oven temperature is in the printable recipe card.❤️
I love Blueberries and this recipe is just great. Thank U for sharing.
Thanks for the outstanding rating!