How To Make Easy Blueberry Buttermilk Cake
Enjoy a bite of this soft and creamy chiffon-like buttermilk cake, made even tastier with tart and sweet blueberries, for a delectable dish!
Serves:
Ingredients
- 2¾cupscake flour
- 1½tspbaking soda
- ½tspsalt
- 1¼cupssugar
- 4tbspunsalted butter,softened
- ¾cupsapplesauce,unsweetened
- ¾cupsbuttermilk,low fat
- 2cupsblueberries,fresh or frozen
- 1large egg,beaten
- 2large egg whites
- 2tspvanilla
- baking spray
Instructions
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Preheat the oven to 325 degrees F. Grease a 13×9-inch baking pan with baking spray.
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In a large bowl, combine the flour, baking soda, and salt in a large bowl. Mix well.
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Using a hand mixer or stand mixer, in a medium bowl, beat the sugar and butter for about 3 minutes.
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Add the egg and egg whites, one at a time, and beat until combined. Then, pour in the buttermilk, vanilla, and applesauce until incorporated.
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Add the wet ingredients to the flour mixture, then stir until just blended. Gently fold in the blueberries.
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Pour the batter into the prepared cake pan, then bake the cake for 30 to 32 minutes, until a toothpick comes out clean.
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Serve cooled, and enjoy!
Nutrition
- Calories: 177.09kcal
- Fat: 3.16g
- Saturated Fat: 1.80g
- Trans Fat: 0.10g
- Monounsaturated Fat: 0.81g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 34.34g
- Fiber: 0.86g
- Sugar: 17.10g
- Protein: 2.97g
- Cholesterol: 17.53mg
- Sodium: 190.90mg
- Calcium: 18.96mg
- Potassium: 69.12mg
- Iron: 1.67mg
- Vitamin A: 28.05µg
- Vitamin C: 3.85mg
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