Blueberry Buttermilk Cake
The sweet, juicy burst of blueberries complements a subtle tang of buttermilk in this delightfully moist and tender Blueberry Buttermilk Cake.
Servings: 9
Calories: 214kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 214kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 131mg | Potassium: 84mg | Fiber: 1g | Sugar: 28g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg