Blueberry Buttermilk Cake

5 from 5 reviews

This yummy cake is perfect for weekend mornings, brunch or holiday gatherings. Juicy blueberries along with buttermilk create a light, fluffy cake and add a tangy sweetness. Blueberry Buttermilk Cake is the perfect, breakfast coffee cake!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 177kcal

Author: Donya Mullins

Ingredients

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

Instructions

Heat oven to 350 degrees. Butter an 8x8 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.

Notes

How to store this cake:

You can keep the cake in the baking dish, then cover it with plastic wrap or foil. You can remove the cake from the pan, wrap it tightly, and store in the freezer for up to 3 months.

Nutrition