There’s something irresistibly comforting about a homemade cake, especially when it’s bursting with fresh blueberries and the subtle tang of buttermilk. This Blueberry Buttermilk Cake is an ideal treat for any occasion, whether you’re serving it as a breakfast option, a dessert, or a delightful afternoon snack. Its moist, tender crumb and the juicy pop of blueberries in every bite make it a crowd-pleaser that’s sure to become a favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (frozen can be used, but do not thaw)
- 1 tablespoon all-purpose flour (for coating the blueberries)
For the Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition.
6. Prepare the Blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
7. Fold in Blueberries:
- Gently fold the flour-coated blueberries into the batter.
8. Transfer to Pan:
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
9. Add the Topping:
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the cake batter.
10. Bake:
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Perfect Blueberry Buttermilk Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This ensures even mixing and a smoother batter, resulting in a tender cake.
- Flour the Blueberries: Coating the blueberries in flour helps them stay suspended in the batter, preventing them from sinking to the bottom.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, add them to the batter straight from the freezer. Thawing them first can lead to excess moisture and a denser cake.
Serving Suggestions
This Blueberry Buttermilk Cake is delicious on its own, but it also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it as a brunch treat, a dessert after dinner, or enjoy a slice with your afternoon tea or coffee.
Conclusion
Blueberry Buttermilk Cake is a delightful treat that’s perfect for any occasion. Its moist, tender crumb, coupled with the burst of juicy blueberries and a hint of tang from the buttermilk, makes it a cake that everyone will love. Simple to make yet impressive in flavor, this cake is a must-try for blueberry lovers and anyone looking for a classic, comforting dessert.