Blueberry Buttermilk Cake

Here’s a great way to enjoy summer blueberries, “Blueberry Buttermilk Cake.” The buttermilk makes a moist, tender cake and the blueberries add an aromatic “pop.” The cake has just the right amount of sweetness. Sugar sprinkled on the top before baking gives a crunchy and sweet topping. I had a wonderful crop of blueberries on the bushes growing in my backyard this year. The blueberries are the large and aromatic. However, since I’m out-of-town during the peak time for picking the berries; I’m sharing most of them with the birds and my neighbors. I did, however, save a few for one special recipe — a whimsical buttermilk cake with blueberries tucked into the batter; with a few fresh berries on the side.

Blueberries

I’m so proud of my four blueberry bushes. This year, I had the largest crop ever. Unfortunately, I’m gone to Houston for most of the berry picking-season. I did manage to bring two small containers with me. Blueberries should ripen on the vine before picking. Large, juicy and dark blue berries are the best. The berries don’t increase in size after picking. Plus, the blueberries ripen a few at a time; so it is best to pick every day.

Blueberry Recipes

I have featured many recipes using blueberries over the years of my blog. Blueberry Streusel Pie, Blueberry and Peach Cobbler, blueberries in salads, blueberry sauce. However, ever blueberry cake. So, let’s bake a cake!

Cake Ingredients

Here are the ingredients for my cake.

This recipe is a traditional cake recipe with buttermilk mixed into the batter.

Making the Cake

For this cake recipe, get out the electric mixer to make the batter. Creaming the butter and sugar helps to make a light and airy cake. It helps to let the butter soften at room temperature, so plan ahead to let it soften on the kitchen counter for an hour or so.

After the butter and sugar are creamed, beat in the egg and vanilla extract until pale and fluffy.

Add the flour mixture (flour, baking powder, baking soda and sugar) alternatively with the buttermilk.

The batter is thick — much thicker than a traditional cake recipe.

To keep the blueberries suspended in the batter; toss them with flour. Then carefully fold the blueberries into the batter.

Pour into an oiled 9″ x 9″ baking pan or casserole dish.

This recipe has a unique twist. Sugar is sprinkled on top of the batter prior to baking. This gives a crunchy topping. No need to ice this cake.

Bake at 350 degrees for 35 minutes.

This cake puffed up and then the center deflated — It needs to be baked until a toothpick comes out clean when poked into the center of the cake. Don’t rush this cake.

Although I dusted the blueberries with flour, they still sunk to the bottom. Oh well. It was a delicious cake. I saved some of the blueberries to use as a garnish, this added to the flair of the dessert creation.

I really enjoyed this cake recipe. The buttermilk is the “surprise” ingredient. The cake was moist and flavorful. Just right to highlight my garden blueberries.