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Delicious Blueberry Buttermilk Cake: The Perfect Treat!

This blueberry buttermilk cake is what summer dreams are made of. It features a tender, buttery crumb studded with juicy blueberries and an optional cinnamon-sugar crust that makes every bite extra special. This delightful cake doesn’t need frosting or fancy decorations to shine; just serve it slightly warm, and you’ll swoon. Enjoy it as a breakfast treat, afternoon snack, or casual dessert, and every bite will leave you wanting more!

Why You’ll Love This Blueberry Buttermilk Cake

Sweet, Fruity Flavor: The cake is super soft and deliciously rich, enhanced by fresh blueberries that make it impossible to stop at one slice!
Make-Ahead Friendly: This cake maintains its moisture beautifully for several days and develops deeper flavors after 24 hours, making it great for advance preparation.
Crowd-Pleaser: Buttery cake, tart berries, and a crisp, cinnamon-sugar coating create a universally appealing dessert perfect for any occasion.
Foolproof for Bakers: This recipe is approachable for bakers of all skill levels, featuring simple instructions and common pantry ingredients. Feel free to use fresh or frozen blueberries to enjoy this homestyle cake year-round!

Ingredients

Fresh (or Frozen) Blueberries: These little gems provide bursts of sweet-tart flavor and create beautiful purple pockets throughout the cake.
All-Purpose Flour: Essential for structure and a tender crumb.
Baking Powder: This leavening agent helps the cake rise, creating that delightful light and fluffy texture.
Salt & Vanilla Extract: Enhances all the flavors in the cake while balancing the sweetness.
Unsalted Butter: Adds richness and moisture to the cake.
Granulated Sugar: Sweetens the cake while contributing to a slight crust.
Lemon Zest: Infuses bright, refreshing notes into the cake.
Egg: Provides structure, richness, and moisture by binding the ingredients together.
Buttermilk: Creates a tender crumb and adds a subtle tanginess, also activating the baking powder.

How to Make Blueberry Buttermilk Cake

This recipe is simple enough for everyday baking but special enough for entertaining. You’ll find yourself reaching for it again and again, especially during blueberry season.

If you have buttermilk in your fridge, this is the perfect way to use it!

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or 8-inch square pan with parchment paper.
Beat together the butter, sugar, and lemon zest until the mixture is light and fluffy. Blend in the egg and vanilla extract.
Whisk the flour, baking powder, and salt in a medium bowl.
Add half of the dry ingredients to the wet mixture and mix gently. Then stir in all the buttermilk.
Toss the blueberries in the remaining flour and fold them into the batter until there are no flour streaks remaining.
Pour the batter into the prepared pan and sprinkle with cinnamon sugar, if desired.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack.
Serve warm or at room temperature. Enjoy!

Tips For the Best Blueberry Buttermilk Cake

This recipe is straightforward, but a few handy tips can help elevate your baking experience!

Using Frozen Blueberries: Don’t thaw frozen blueberries beforehand; just follow the recipe as directed.
Flour the Blueberries: Tossing the blueberries with flour before adding them to the batter helps prevent them from sinking.
Room Temperature Ingredients: Bring the butter, buttermilk, and egg to room temperature for a smoother batter and better cake texture.
Pan Options: This cake works well in either an 8-inch square or 9-inch round pan. An 8-inch round will require holding back some of the batter to prevent overflowing.
Avoid Overmixing: When combining wet and dry ingredients, mix gently by hand until ingredients are just combined to prevent the cake from becoming dense.
Check for Doneness: Start checking the cake for doneness at 30-35 minutes by inserting a toothpick. It’s done when it comes out clean or with a few moist crumbs.
Buttermilk Substitute: If you’re out of buttermilk, mix 1/2 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it rest for 5-10 minutes until it curdles slightly.
Variations: Try adding chopped nuts, nutmeg, or a citrus glaze, or replace blueberries with raspberries, blackberries, or diced peaches for a different flavor.
Serving Suggestions: Serve warm or at room temperature, pairing it with whipped cream, vanilla ice cream, or a light dusting of powdered sugar.

How to Store

If there are any leftovers (which is unlikely!), here’s how to store them:

To Store: Keep the cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.

To Freeze: Wrap the cooled cake tightly in plastic wrap, then store it in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before serving.

For the best taste and texture, let chilled slices come back to room temperature before enjoying!