The sweet, juicy burst of blueberries complements the subtle tang of buttermilk in this delightfully moist and tender Blueberry Buttermilk Cake.
Blueberry Buttermilk Cake
Holy. Wow. This blueberry buttermilk cake has blown my mind. Every bite is filled with bursting, sweetly tart berries and the hint of lemon plays nicely with the tangy sweet cake and juicy fruit.
No butter and no mixer are required, just a bowl and a whisk. The result is a tender, sweet and slightly tangy cake, sturdy enough to slice but not dense at all. Generously filled with berries, it’s completely and totally irresistible to me.
I first tried a recipe for buttermilk cake in an ancient Amish cookbook. It was okay, but it wasn’t especially memorable. I was pleasantly surprised that the recipe worked, so I decided to play with it and see what I could do.
I’m nearly giddy over here to tell you that adding a bit of lemon zest and a generous amount of blueberries has transformed a rather plain cake into something I’d happily gift to friends or serve to guests.
Blueberry Buttermilk Breakfast Cake
This cake was so very tasty! 9 slices, with 4 people at home to eat them? No joke, this cake was devoured in a matter of minutes after I put it on the kitchen counter.
It’s absolutely perfect for a Saturday morning treat, if you’re like me and think cake for breakfast is a good idea. It comes together so quickly, and you can just sip your coffee while you wait for it to finish in the oven.
Seriously, this simple blueberry buttermilk breakfast cake only took about 8 minutes of effort. (And it likely would’ve been 5, if I’d managed to find my grater for the lemon zest a little faster.)
That’s the actual time spent grating and mincing the lemon zest, adding ingredients to the bowl, or stirring and pouring it all into a pan. This is easily a dessert that can be pulled together in under ten minutes of prep.
Buttermilk Blueberry Breakfast Cake
You’ll need the following ingredients to make this recipe:
- lemon zest
- fresh blueberries
- sugar, flour, salt, and baking soda
- vanilla extract
- raw sugar
Start by preheating the oven to 350°F. Then, line an 8-inch pan with parchment and set aside. In a large bowl, combine the sugar and lemon zest. Rub the sugar and lemon zest together with your fingers to mix well. (This helps prevent clumps of zest from forming in the batter when you add the liquid ingredients.)
Next, add the flour, salt, and baking soda to the mixing bowl and whisk to combine. Then, add the buttermilk, eggs, and vanilla before whisking again. Fold in a cup of the blueberries.
Pour the batter into the parchment-lined pan. Top with the remaining berries and sprinkle with raw sugar. Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Cool completely before slicing.
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Blueberry Buttermilk Cake
- 1 cup sugar
- 1 teaspoon finely grated and minced lemon zest
- 1½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries divided
- 2 tablespoons raw sugar
- Preheat oven to 350°. Line an 8-inch pan with parchment and set aside.
- In a large bowl, combine the sugar and lemon zest. Rub with your fingers to mix together well. Add the flour, salt, and baking soda and whisk to combine.
- Add the buttermilk, eggs, and vanilla. Whisk well to combine. Fold in 1 cup of blueberries. Pour the batter into the parchment lined pan. Top with the remaining berries and sprinkle with raw sugar.
- Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Cool completely before slicing.