Looking for a blueberry cake recipe that’s both delicious and easy to make? This cake is perfect year-round! It’s packed with summery flavor and is moist enough to melt in your mouth, thanks to the buttermilk in the dough! Whether you’re indulging in this cake for breakfast, as a mid-day snack or for dessert, it’s sure to be a hit!
This blueberry cake recipe is very easy to make and you can also keep the dough in the fridge or in the freezer, ready to take out and bake in the morning for a fresh breakfast treat. It’s a sort of cake-but-not-dessert type of treat, full of carbs and fruits, just the best thing you need in the morning. It falls into the “everyday cakes” category you will make for no reason because it’s just cake time. And if you need a great drink to pair this delicious cake with, make yourself a pitcher or this amazing peach lemonade!
You will have this buttermilk blueberry cake ready in less than 1 hour, and make sure you make enough of it, as your family will be instantly drawn to the kitchen to have one more bite, until you realize you have no more left.
Of course, you can switch the blueberries with any berries you have at hand, or add your favorite berry mix to make it more diverse. It’s a great summer cake that goes great as a snack, tea cake or dessert cake but you can make this delicious blueberry breakfast casserole in any season, using frozen blueberries.
How to make Blueberry cake recipe
Ingredients you need
- Butter: Butter is a key ingredient in most baking recipes, and it’s no different for this lemon blueberry cake. Unsalted butter at room temperature is best for this recipe as it allows for easier mixing and creates a lighter texture in the final product.
- Lemon zest: Zest is the outermost layer of citrus fruits that contains the aromatic oils and adds a bright, tangy flavor to dishes. The zest from 1 lemon is used in this recipe to add a burst of citrus flavor to the cake.
- Orange zest: Similar to lemon zest, orange zest adds a vibrant and zesty flavor to the cake. It pairs perfectly with the blueberries and complements the lemon zest beautifully.
- Powdered sugar: Also known as confectioners’ sugar, this finely ground sugar is essential for giving the cake its smooth, tender crumb. Its fine texture allows it to dissolve quickly, making it perfect for creating a light and fluffy bake.
- Egg: A large egg at room temperature is critical for binding the ingredients together. It provides structure and stability to the cake while also contributing to its moisture and richness. Ensuring that the egg is at room temperature allows it to blend more seamlessly with the batter, resulting in a more consistent and airy texture.
- Vanilla extract: Vanilla extract enhances the overall taste of the cake by complementing the citrus and blueberry flavors, making each bite more enjoyable. It’s important to use a high-quality extract to achieve the best results.
- Cake flour: Cake flour is lighter and has a lower protein content than all-purpose flour, making it ideal for delicate baked goods like this lemon blueberry cake. Its lower gluten content ensures a fine, tender crumb, giving the cake a soft and airy quality. Setting aside a small amount to toss with the blueberries prevents them from sinking to the bottom during baking.
- Baking powder: This leavening agent is essential for giving the cake its rise. Baking powder helps to incorporate air into the batter, resulting in a light and fluffy texture. It works in conjunction with other ingredients to ensure that the cake has the perfect structure and height.
- Salt: While it may seem like a small addition, salt plays an important role in balancing the sweetness and enhancing the flavors of the other ingredients. A teaspoon of salt melds with the citrus, vanilla, and blueberries, creating a harmonious and well-rounded taste.
- Coconut flakes: Adding coconut flakes introduces a subtle tropical flavor and a bit of texture to the cake. They provide a slight chewyness and a nutty undertone that complements the fresh fruit and citrus zest.
- Blueberries: Fresh and firm blueberries are key for achieving the best consistency and flavor. These berries burst with juiciness and add a delightful tartness to the cake. Tossing them with a bit of flour ensures they stay evenly distributed throughout the batter, avoiding them sinking to the bottom.
- Buttermilk: This ingredient adds moisture and a slight tang to the cake, enhancing the overall richness and flavor depth. The acidity in buttermilk also reacts with the baking powder, helping the cake to rise and achieve a tender, fluffy consistency.
- Sugar (for sprinkling): Sprinkling sugar on top of the batter before baking adds a touch of sweetness and creates a subtle, crunchy texture on the surface of the cake. It gives the final product an appealing finish that enhances both the visual and taste experience.
Substitutes
Buttermilk is the secret for a perfect blueberry cake recipe, adding a special flavor and moisture to the batter. It is also pretty easy to make if you can’t find it or don’t want to go shopping:
- Put 2 tablespoons of lemon juice or vinegar in a measuring cup;
- Fill with room temperature milk (whole is best) about ½ cup;
- Leave for five minutes.
If you’re out of season, you can also use frozen blueberries. Just add them to the batter frozen, and increase baking time accordingly.
Instructions to make the blueberry buttermilk cake
- Cream butter with powdered sugar until light and fluffy. Add in the orange and lemon zest and mix until incorporated.
- Add the egg and vanilla extract and beat until combined. Mix in coconut flakes until combined.
- Toss the blueberries with flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with buttermilk.
- Gently fold in the blueberries.
- Grease a square casserole with butter. Spread batter into pan and sprinkle with sugar. Bake for 35 to 45 minutes at 350 F.
Tips for a great buttermilk blueberry cake
- To prevent the blueberries from sinking to the bottom of the cake, mix them with 1 tablespoon of flour after washing and draining;
- Mixed berries or strawberry slices will add diversity to the cake;
- To make it more festive, top the cake with whipped cream;
- For Christmas, substitute the berries with diced apples and cinnamon;
- Rhubarb is another great filling for this cake;
- Buttermilk can also be substituted with plain yogurt (1 cup of yogurt for ½ cup buttermilk);
More desserts you will love:
- Double chocolate cake recipe
- Dairy and egg free chocolate cake
- Wacky cake recipe
- Honey cake with orange glaze
- Raspberry tiramisu
- Crumb coffee cake
- Blueberry lemon cake with mascarpone frosting
- Salted caramel cinnamon roll casserole
This batter is a great base for many buttermilk cake recipes, so I’m curious of what you love to add to it, and how you enjoy this great Blueberry cake recipe. Let me know in the comments below!
Blueberry cake recipe
Ingredients
- ½ cup unsalted butter room temperature
- zest from 1 lemon
- zest from 1 orange
- 1 cup powdered sugar
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 2 cups cake flour set aside 3 tbsp to toss with blueberries
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup coconut flakes
- 2 cups blueberries fresh and firm
- ½ cup buttermilk
- sugar for sprinkling
Instructions
- Preheat the oven to 350 F and grease a 9" square casserole with butter.
- Cream butter with powdered sugar until light and fluffy. Cream thoroughly, this is an important to make your cake fluffy. Add in the orange and lemon zest and vanilla extract then mix until incorporated.
- Add the egg and beat until combined.
- Toss the blueberries with flour, then whisk together the remaining flour, baking powder, salt and coconut
- Add the butter mix and buttermilk to the flour and mix well.
- Gently fold in the blueberries.
- Spread batter into pan and sprinkle with sugar.
- Bake for 35 to 45 minutes. Check the center with a toothpick. You may need to bake for extra 10 minutes is necessary.
- Let cool at least 15 minutes before serving. It may crumble (in which case serve using a teaspoon as I did) so you might wanna cool completely before cutting and serving.
Jane Baloras says
Does this freeze well
petro says
Hi Jane. The baked cake doesn’t freeze very well in my opinion, it loses the fluffy texture. You can always experiment with a couple of slices/bars see if it’s a good fit to your taste.