This Blueberry Buttermilk Cake is a tender, moist treat that will quickly become a family favorite cake recipe. Its simple preparation and delightful flavors make it perfect for any occasion, from weeknight desserts to special gatherings. You’ll love how easily this cake comes together.
Key Ingredients & Substitutions
- Buttermilk: Creates a tender crumb; plain yogurt or milk with a teaspoon of lemon juice can substitute.
- Fresh Blueberries: Essential for flavor; frozen blueberries (do not thaw) also work well.
- All-Purpose Flour: Provides structure.
- Unsalted Butter: Adds richness; margarine can be used in a pinch.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 ½ cups fresh blueberries
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8
- Calories per serving: 320
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
2. Cream Wet Ingredients
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
3. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined; do not overmix. Gently fold in the fresh blueberries until evenly distributed.
4. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
5. Cool and Serve
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. This is one of those family favorite cake recipes that tastes wonderful warm or at room temperature. Slice and enjoy!
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.
- Crumb Topping: Before baking, sprinkle a mixture of flour, sugar, butter, and cinnamon over the top.
- Mixed Berries: Swap out some blueberries for raspberries or blackberries for a colorful dessert.
- Almond Extract: Use ½ teaspoon almond extract instead of vanilla for a different flavor profile.
Storage Instructions
Store any leftover Blueberry Buttermilk Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Do not thaw them before adding to the batter.
Q: How do I know if my buttermilk is bad?
A: Good buttermilk has a slightly thick consistency and a tangy, sour smell. If it’s chunky, has mold, or smells overly rancid, it’s best to discard it.
Q: Can I make this cake in a different size pan?
A: A 9×9 inch square pan can work, but the baking time may vary. Adjust cooking time as needed, checking for doneness.
Q: What if I don’t have buttermilk?
A: You can make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with milk to ¾ cup. Let it sit for 5 minutes before using.
Q: Why is my cake dry?
A: Overmixing the batter or baking the cake for too long can lead to a dry texture. Ensure you mix until just combined and check for doneness around the lower end of the baking time.
Q: Can I add a glaze?
A: Absolutely! A simple glaze made from powdered sugar and a little milk or lemon juice would be delicious on this family favorite cake recipe.