Buttery and tender blueberry buttermilk cake topped with lightly sweetened berries and baked to perfection! This simple and sweet cake is quick, easy and the perfect way to enjoy those fresh summer berries!
Prep Time: 10 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour
Servings: 18
Ingredients
1 ¾cupsall-purpose flour, divided
2cupsfresh blueberries
½cup (1 stick)unsalted butter, at room temperature
Preheat the oven to 350°F. Butter a 9-inch baking dish.
In a medium bowl, toss the blueberries with 1/4 cup of the flour and set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the lemon zest, egg, buttermilk, and vanilla and mix until combined.
Mix in the remaining 1 1/2 cups flour, baking powder. and salt until combined. Gently fold in half of the blueberries.
Spread the batter in the buttered dish. Top with the remaining blueberries. Sprinkle with course sugar, if desired.
Bake 50 to 60 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Serve warm.
Notes
Sugar: For the top, I like to sprinkle a coarse (like an organic sugar or demerara sugar) on top. It adds a nice touch on top. Blueberries: You can also use frozen blueberries for this recipe. Don't thaw or they will be too runny.Buttermilk: If you don't have buttermilk, you can make your own by adding 1 Tablespoon lemon juice to the milk and let sit 5 minutes. Discard 1 Tablespoon when ready to mix in since you added an extra Tablespoon of liquid.Storage: Cover the cake in a covered container and refrigerate up to 3 days. Warm in the microwave before serving. Freezer instructions: Wrap cake with plastic wrap and place in a freezer container for up to 3 months.