This Blueberry Buttermilk Cake is a delightful dessert that balances a tender, buttery texture with the juicy burst of fresh blueberries. It’s the perfect combination of sweetness with just a hint of tang from the buttermilk. Whether you’re preparing for a special gathering, a casual get-together, or simply want a treat to enjoy at home, this cake will impress everyone. The addition of lemon zest adds a bright citrusy note that complements the blueberries, and the cinnamon sugar topping adds a warm touch. Light, moist, and full of flavor, this cake is truly a crowd-pleaser!
Ingredients:
- 1⁄2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- Zest of 1 lemon (optional but highly recommended)
- 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, for topping)
Instructions:
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or 8-inch square pan with parchment paper, ensuring it’s easy to remove the cake once baked.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process should take about 3-5 minutes. Add the lemon zest (if using) to the mixture for a refreshing citrus flavor. Beat in the egg and vanilla extract until smooth and fully combined.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture, stirring gently by hand. Once combined, pour in the buttermilk and mix until smooth. Add the remaining dry ingredients and stir until just incorporated—be careful not to overmix, as this can result in a denser cake.
- Fold in the Blueberries: Toss the fresh blueberries in the remaining tablespoon of flour (this helps prevent them from sinking to the bottom of the cake while baking). Gently fold the blueberries into the batter, ensuring they’re evenly distributed.
- Prepare to Bake: Pour the batter into the prepared pan and spread it out evenly. If desired, sprinkle the top with cinnamon sugar for an extra touch of flavor.
- Bake and Cool: Place the cake in the oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely.
- Serve: This cake is best served warm or at room temperature. Enjoy it as a dessert, a snack, or even for breakfast with a cup of coffee!
Whether you’re hosting a brunch or simply indulging in a sweet treat on a cozy afternoon, this Blueberry Buttermilk Cake will undoubtedly become a favorite.
