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    Home » Desserts » Blueberry Cake

    Blueberry Cake

    Published: Feb 26, 2020 · Modified: Feb 28, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best Blueberry Cake! This moist buttermilk butter cake that's studded with blueberries and sprinkled with sugar. Perfect for breakfast or for dessert!

    blueberry cake in an 8x8 pan

    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

    Blueberries coated with flour in a white mixing bowl

    Toss the blueberries with ¼ cup flour. Set aside.

    Add the butter, lemon zest, and sugar to a large mixing bowl.

    creamed butter and sugar in a silver mixing bowl

    Cream the butter until well-combined. Add the egg and vanilla, and mix until well-combined.

    Scrape down the sides as needed.

    Blueberry cake batter in a silver mixing bowl

    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.

    Blueberry cake batter in a baking pan

    Fold in the blueberries. Pour the batter into the prepared pan.

    Sprinkle with remaining sugar.

    Red measuring cup with fresh blueberries in itTips

    • 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.

    Slice of blueberry cake on a silver spatulaMore blueberry recipes!

    • Lemon Blueberry Muffins
    • Blueberry Coffee Cake Recipe
    • Blueberry Lemon Ricotta Pancakes

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    blueberry cake in an 8x8 pan

    Blueberry Cake

    Moist buttermilk butter cake that's studded with blueberries and sprinkled with sugar
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 9 servings
    Calories: 317kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x8 pan

    Ingredients

    • 2 cups fresh blueberries washed and picked over
    • 2 cups all-purpose flour divided
    • ½ 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
    • ½ teaspoon salt
    • ½ cup buttermilk at room temperature
    • 1-2 tablespoons granulated sugar
    US Customary - Metric

    Instructions

    • Preheat the oven to 350F. Grease an 8x8-inch baking dish. Set aside.
    • In a small bowl, toss the blueberries with ¼ 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. 

    Nutrition

    Serving: 1serving | Calories: 317kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 242mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 366IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Anne

      July 21, 2020 at 7:29 pm

      5 stars
      Moist and delightful. Love the lemon zest and buttermilk in this recipe.

      Reply
      • Kate

        July 22, 2020 at 8:12 am

        Thank you! I'm so glad you liked it!

        Reply
    2. Sue L

      June 11, 2020 at 8:35 pm

      Is the time supposed to be 35-50 minutes? That seems like a large range.

      Reply
      • Kate

        June 15, 2020 at 12:54 pm

        It is. Since oven temps can vary so much, I would rather people start checking early than pull out an over-baked cake.

        Reply
    3. Barb

      April 22, 2020 at 8:57 pm

      5 stars
      We enjoyed this at breakfast for supper, moist and delicious. Will make again.

      Reply
      • Kate

        April 23, 2020 at 11:20 am

        Thank you! I'm so glad that you liked it. Thanks for commenting!

        Reply
    4. Jessica

      March 04, 2020 at 2:05 pm

      5 stars
      Great recipe! We ate it for breakfast with a cup of coffee. Perfect!

      Reply
      • Kate

        March 04, 2020 at 2:08 pm

        Thanks! I'm glad you liked it. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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