Oooh, cozy classic incoming 🫐✨
This Blueberry Buttermilk Cake is tender, lightly tangy, not-too-sweet, and perfect for breakfast, brunch, or an afternoon coffee moment.
Blueberry Buttermilk Cake
Ingredients
Cake
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Optional Topping
- 1–2 tbsp coarse sugar (for crunch)
- Powdered sugar for dusting
Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease and line an 8-inch round or square pan
2. Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt together.
3. Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla.
4. Combine
- Add dry ingredients in 2 additions, alternating with buttermilk.
- Mix just until combined—don’t overmix.
5. Blueberries
- Toss blueberries with 1 tbsp flour.
- Gently fold into the batter.
6. Bake
- Pour batter into pan and smooth top.
- Sprinkle coarse sugar on top (optional but lovely).
- Bake 35–45 minutes, until golden and a toothpick comes out clean.
7. Cool & Serve
- Cool in pan 15 minutes, then transfer to a rack.
- Dust with powdered sugar if you want that bakery look ✨
Tips for the BEST Cake
- Frozen blueberries? Don’t thaw—add them straight in.
- Want lemon vibes? Add 1 tsp lemon zest to the batter.
- For extra moisture, brush the warm cake with 1–2 tbsp warm honey.
If you want, I can:
- Turn this into a blueberry buttermilk loaf
- Add a crumb topping
- Make it egg-free or dairy-free
Just tell me your vibe 💙🫐
