Blueberry Buttermilk Cake

This Blueberry Buttermilk Cake is sweet, tangy…and super easy to make! It’s a great recipe for warm summer mornings.

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I love using buttermilk when baking. If you think about it, many of the best classic baking recipes call for buttermilk. A good flaky biscuit? Buttermilk. Fluffy waffles? Buttermilk. The best blueberry muffins ever? Yup, you guessed it – buttermilk.

So what’s the deal with buttermilk? Well buttermilk is fermented milk. Not fermented like spoiled, but rather fermented in a controlled environment – similar to yogurt. As a result of the fermentation, buttermilk is acidic. That acid provides the tangy flavor that we associate with buttermilk in baked goods.

Aside from the tangy flavor that it brings, buttermilk also does some fancy chemistry stuff in baked goods. Baking soda needs something acidic to activate it. Something acidic = buttermilk. The baking soda then leavens the baked good making it lighter and fluffier. Acids also help bring apart gluten which in turn creates a lighter texture in baked goods.

Before we leave buttermilk, let’s address the elephant in the room. Who actually keeps a whole container of buttermilk in the fridge? It’s difficult to go through that much buttermilk – even if you bake a lot! Years ago, I discovered powdered buttermilk. Now it’s a staple in my baking pantry. Mix up as little or as much buttermilk as you’d like. Nice and easy. Of course, you can always use the lemon juice / vinegar trick, too.

Blueberry Buttermilk Cake

Now that we’ve carried on about buttermilk and the role it plays in baked goods, let’s switch gears and talk about a yummy recipe using buttermilk. This Blueberry Buttermilk Cake is an easy and tasty recipe for summer breakfasts!

This buttermilk blueberry breakfast cake is thin, but it’s packed (and I mean packed) with blueberries. It bakes in a round cake pan for about 25-30 minutes, so it’s not too difficult to bake on a lazy weekend morning. In fact, by the time you clean up the mixing bowls and pour another cup of coffee, this cake will be coming out of the oven!

I came across this recipe years ago when my sister made it using raspberries and blackberries. It was delicious. I’ve made it a number of times using different types of berries. This recipe is one of those “keep up your sleeve for when you need a quick baked breakfast idea” types of recipes.

Ingredients for Blueberry Buttermilk Cake

• All-purpose Flour, Sugar, Baking Powder, Baking Soda, Salt: Basic dry ingredients for baking.
• Unsalted Butter: Adds flavor.
• Egg: Provides structure to the cake.
• Vanilla Extract: Adds flavor.
• Buttermilk: Adds tangy flavor and activates the baking soda.
• Blueberries: Can use fresh blueberries or frozen blueberries. (Other types of berries such as strawberries, raspberries and blackberries work well, too.)
• Coarse sugar (turbinado or sparkling sugar): Adds a sweet crunchy texture to the top of the cake.

Unlike a dessert cake or cupcake where frosting is the shining star, I like to serve this Blueberry Buttermilk Cake with just a bit of sweetened whipped cream (Chantilly Cream for you Aussies!). Add a couple more fresh berries on top, and you’ve got a tasty breakfast for warm summer mornings!

Storing Leftovers

Leftover Blueberry Buttermilk Cake should be wrapped in plastic wrap (or transferred into an airtight container) and stored in the refrigerator for up to 5 days. To reheat, just place in a toaster oven or oven for ~10 minutes. While this cake can be frozen, the berries lose a bit of their texture. This recipe is easy to make, so I recommend just eating it fresh!

If you’re looking for a tasty breakfast recipe, then put this Blueberry Buttermilk Cake on the menu. It didn’t last long around our house – happy baking!

Did you bake this Blueberry Buttermilk Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Blueberry Buttermilk Cake

This Blueberry Buttermilk Cake is sweet, tangy…and super easy to make! It's a great recipe for warm summer mornings.

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 338kcal

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Ingredients

For the Blueberry Buttermilk Cake

• 1 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsalted butter room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup blueberries fresh or frozen
• 3 Tbsp coarse sugar such as turbinado or sparkling sugar

For the Whipped Cream

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 Tbsp confectioner’s sugar

Instructions

For the Blueberry Buttermilk Cake

• Preheat oven to 400°F.
• Spray a 9” round cake pan with nonstick baking spray; set pan aside.
• Using a medium bowl, combine the flour, baking powder, baking soda and salt; set dry ingredients aside.
• Using a stand mixer, cream the butter and sugar together until light and fluffy (3-4 minutes on medium speed).
• Add egg and vanilla extract; mix until well combined.
• Add half of the flour mixture; mix until well combined.
• Add buttermilk; mix until well combined.
• Add remaining flour mixture; mix until well combined.
• Gently fold blueberries into batter. Pour batter into prepared pan and use a spatula to smooth the top. (Note: If desired, sprinkle a few more blueberries on top.)
• Sprinkle coarse sugar on top of batter.
• Bake for 25-30 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
• Let cake cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
• Top cake with whipped cream before serving.

For the Whipped Cream

• Using a medium bowl, add the cream, vanilla extract and confectioner’s sugar. Using a hand mixer or immersion blender, whip until soft peaks form.

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