Buttermilk Cake with Blueberries

This Buttermilk Cake with Blueberries is the most perfect after dinner treat. A moist and fluffy lemon buttermilk cake filled with plump blueberries and topped with ice cream and a simple blueberry lemon compote is a full-of-flavor dessert you will love. This is an easy recipe that is perfect for berry season!

If you are looking for a recipe that you can have on hand when you have fresh juicy blueberries to use, this is going to be the only one you need!

This not-too-sweet tender cake has just the right amount of the tangy buttermilk cake flavor to sweet blueblerry and sunny lemon flavor. It's quite simple to whip up and is very delicious and satisfying!

I love this as a spring or summer dessert but it is also perfect for breakfast with a cup of coffee on those lazy summer mornings! You will love this simple and delicious blueberry buttermmilk cake!

Looking for more dessert recipes? Try my: Lemon Pistachio Cake With Lemon Glaze, Maple Walnut Spice Cookies or Double Chocolate Fudgy Egg White Brownie Cookies.

Jump to:

• Reader Review ⭐️⭐️⭐️⭐️⭐️
• Why You Will Love This
• Ingredients Needed
• Step by Step Instructions
• Expert Tips
• FAQ
• Storing and Freezing
• Other Recipes to Try
• Recipe

Why You Will Love This

• The blueberries. Not only are there sweet blueberries in the cake, but you also make a very simple blueberry compote to drizzle on top. This is a great way to make the most of fresh juicy berries during berry season.
• It's simple. This cake only requires a few simple ingredients and takes only a couple of minutes to put together. You can pop the cake in the oven right before you sit down to dinner and you'll have a warm treat to top with ice cream by the time dinner is done and cleaned up!
• It's versatile. You can swap out the blueberries for different fresh berries if you would like. You can also serve this as breakfast with a cup of coffee, dessert with a scoop of ice cream or as a snack in the afternoon. This cake can be served warm or at room temperature. Make it in a square pan or a round one!

Ingredients Needed

Here are notes about some of the ingredients needed to make this blueberry buttermilk cake. All of these ingredients can be found at your local grocery store or at an online retailer, like Amazon.

• Flour: For the cake batter, use cake flour. This will give you a lighter, fluffier cake.
• Baking powder
• Baking soda
• Salt
• Sugar: Use granulated white sugar in both the cake and the blueberry compote. You can also use powdered sugar to dust the top of the cake once it cools.
• Butter: Softened unsalted butter should be taken out of the refrigerator and brought to room temperature about 2 hours ahead of time. You will use melted butter for the pistachio crumble.
• Vanilla extract: You could use extract or paste. I love this vanilla bean paste.
• Lemon: You will use lemon zest in both the cake batter and the blueberry compote.
• Buttermilk: Full fat buttermilk works best for this.
• Blueberries: Fresh blueberries will work best.

Step by Step Instructions

Here is how to make one of the best blueberry recipes. You will need You will need a hand mixer and a square 8-inch cake pan. For the full ingredient list and instructions, see the recipe card below.

For the Cake

STEP 1: Preheat your oven to 325° F. Prepare an 8-inch square cake pan with non-stick spray.

STEP 2: In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Stir with a whisk to combine and set aside.

STEP 3: In a separate medium bowl, combine the wet ingredients (sugar, butter, vanilla, and lemon zest.) Beat on high speed until fully combined, about 1 minute.

STEP 4: Add ⅓ of the flour mixture, ½ of the buttermilk, ⅓ of the flour mixture, the other ½ of the buttermilk, and then the last of the flour mixture, beating on medium speed between each addition. Be sure to beat just until ingredients are almost fully incorporated. It's okay if there are still some dry ingredients visible.

STEP 5: Toss blueberries with 1 tablespoon of the cake flour. Stir until fully coated.

STEP 6: Add the blueberries to the batter and using a rubber spatula, fold them in until fully combined, being carefully not to overmix.

STEP 7: Pour batter into the prepared pan and using an offset spatula, spread the batter to the edges and corners of the pan.

STEP 8:  Bake cake in the preheated oven for 40-43 minutes or until the cake just starts to turn golden brown around the edges and is starting to pull away from the edge of the pan.

STEP 9: Remove from the oven and let cake cool completely on a wire rack.

For the Blueberry Compote

STEP 1: Place 1 ⅓ cups of blueberries in a microwave safe bowl.

STEP 2: Microwave on high for 3-4 minutes or until bubbly.

STEP 3: Add the remaining ⅔ cup of blueberries and lemon zest. Stir to combine.

STEP 4: Cut cake into 16 squares. Serve warm or at room temperature with a blueberry compote spooned on top. If desired, add a scoop of vanilla ice cream too!

Expert Tips

Here are some tips to make this buttermilk blueberry cake:

• Sprinkle the top of the cake with powdered sugar after it cools, if desired.
• If you wish to remove the cake from the pan after baking, line the pan with strips of parchment paper in both directions, allowing the paper to fall over the edges. After the cake is baked and fully cooled, use the parchment overhang to lift cake out of the pan.
• Be very careful to not beat the batter more than you need to. Beating the batter too much will make for a dry, crumbly cake.
• When measuring flour, be sure to spoon into the measuring cup and level with a knife.
• To test the doneness of the cake, feel free to insert a toothpick, or cake tester, in the center of the cake. It's done if the toothpick comes out with just a few moist crumbs.

FAQ

Storing and Freezing

Leftover cake can be covered and stored at room temperature for up to 3 days. It could also be stored covered in the refrigerator for up to 5 days. Leftover compote should be stored in an airtight container in the refrigerator for up to 5 days.

To freeze, wrap individual slices in plastic wrap and place in a zip top bag in the freezer for up to 3 months. Thaw on the counter or in the refrigerator for 1-2 hours before serving. Freeze the compote in an airtight container for up to 3 months.

To serve warm, heat the cake, covered with a paper towel on a microwave safe plate until warm. The compote can be heated in the microwave or a small saucepan.

Other Recipes to Try

You may find that you have leftover buttermilk after making this dessert cake. Try one of these recipes to use that up:

Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!

Recipe