Best Blueberry Cake! This moist buttermilk butter cake that’s studded with blueberries and sprinkled with sugar. Perfect for breakfast or for dessert!
I love to make simple butter cakes like this blueberry cake! I make an apricot version, ones with cranberries, and cakes with peaches or blueberries.
This cake is perfect for spring. It’s great because it is so easy to make, and it’s super tasty!
The cake makes a fantastic dessert or a decadent breakfast.
How to make blueberry cake
Toss the blueberries with 1/4 cup flour. Set aside.
Add the butter, lemon zest, and sugar to a large mixing bowl.
Cream the butter until well-combined. Add the egg and vanilla, and mix until well-combined.
Scrape down the sides as needed.
Stir in the remaining flour, baking powder, and salt just until combined. Don’t overmix.
Add buttermilk and stir in just until combined. Don’t overmix.
Fold in the blueberries. Pour the batter into the prepared pan.
Sprinkle with remaining sugar.
Tips
Tips- Blueberries: Be sure to wash them and then pick them over so that you don’t have any smooshy or rotten blueberries in your cake.
- Flour: Be sure to properly measure the flour. To properly measure the flour, sift or stir it to break it up. Lightly spoon into the measuring cup and then level off.
- Butter: I use salted butter. Feel free to use unsalted if you prefer.
- Buttermilk: If you don’t have buttermilk, you can make a substitute with this recipe.
- Room temperature: Be sure to have you butter, egg, and buttermilk at room temperature. This will help the ingredients to combine fully.
More blueberry recipes!
More blueberry recipes!If you’ve tried this blueberry cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Blueberry Cake
Ingredients
- 2 cups fresh blueberries (washed and picked over)
- 2 cups all-purpose flour (divided)
- 1/2 cup butter (at room temperature)
- 2-3 tablespoons freshly grated lemon zest (1 large lemon)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 ½ teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (at room temperature)
- 1-2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350F. Grease an 8x8-inch baking dish. Set aside.
- In a small bowl, toss the blueberries with 1/4 cup flour. Set aside.
- In a large bowl, beat the butter, lemon zest, and sugar together until well-combined, about 2-3 minutes on medium.
- Mix in the egg and vanilla extract until well-combined.
- Add the remaining flour, baking powder, and salt.
- Stir in just until combined. Don't overmix.
- Add the buttermilk.
- Stir in just until combined. Don't overmix.
- Fold in the blueberries just until incorporated.
- Pour the batter into the prepared pan.
- Sprinkle with remaining sugar.
- Bake for 35-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool 15-20 minutes before slicing and serving.
Notes
- Blueberries: Be sure to wash them and then pick them over so that you don't have any smooshy or rotten blueberries in your cake.
- Flour: Be sure to properly measure the flour. To properly measure the flour, sift or stir it to break it up. Lightly spoon into the measuring cup and then level off.
- Butter: I use salted butter. Feel free to use unsalted if you prefer.
- Buttermilk: If you don't have buttermilk, you can make a substitute with this recipe.
- Room temperature: Be sure to have you butter, egg, and buttermilk at room temperature. This will help the ingredients to combine fully.
- Nutrition values are estimates.
Jessica says
Great recipe! We ate it for breakfast with a cup of coffee. Perfect!
Kate says
Thanks! I’m glad you liked it. =)