How To Make Buttermilk Blueberry Cake
This blueberry cake is made even more flavorful with buttermilk and a hint of lemon zest, baked into a soft and moist dessert.
Serves:
Ingredients
- 1½cupsall-purpose flour,scoop and level to measure
- 2tspbaking powder
- ½tspsalt
- ½cupunsalted butter,softened
- 1cupgranulated sugar,divided
- 1tsplemon zest
- 2large eggs
- 1tspvanilla extract
- ¾cupbuttermilk
- 2cupsfresh blueberries
Instructions
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Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with a round of parchment paper and butter parchment.
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In a medium mixing bowl whisk together flour, baking powder, and salt. Set aside.
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Measure out 1½ tablespoon of the sugar and set aside for sprinkling over cake.
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the remaining sugar with butter and lemon zest until pale and fluffy.
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Mix in eggs and vanilla extract.
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Add in ⅓ of the flour and mix just until combined. Then mix in ½ the buttermilk mixing just until combined, repeat process once more.
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Add in the last ⅓ of flour and mix just until combined. Fold in blueberries.
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Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
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Bake in preheated oven for about 40 to 45 minutes until a toothpick inserted into the center comes out free of batter.
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Run a knife around the edge of the cake to loosen and remove the pan ring.
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Let cool for at least 20 minutes on a wire rack before slicing and serving. Cool completely if serving with topping.
Nutrition
- Calories: 334.16kcal
- Fat: 13.25g
- Saturated Fat: 7.85g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.54g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 49.82g
- Fiber: 1.55g
- Sugar: 29.93g
- Protein: 5.15g
- Cholesterol: 77.92mg
- Sodium: 300.21mg
- Calcium: 128.20mg
- Potassium: 110.67mg
- Iron: 1.57mg
- Vitamin A: 121.38µg
- Vitamin C: 4.14mg
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