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!
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!
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
- 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
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!
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.
For this recipe, cake flour is best. I've tested it with all-purpose flour and it doesn't come out as light and fluffy as it does with the cake flour.
Yes. If you wish to not make this in a square baking pan, this bakes nicely in a round 9-inch cake pan. Slice into wedges!
You can serve the cake warm or at room temperature. I prefer both the cake and compote to be warmed up!
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:
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Buttermilk Cake with Blueberries
- 2 cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup sugar
- ¼ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Zest of two lemons
- 1 cup buttermilk
- 3 cups blueberries
- Preheat oven to 325° F. Coat an 8-inch square cake pan with cooking spray and parchment paper, if desired.
- In a medium bowl, add flour, baking powder, baking soda, and salt. Stir with a whisk to combine. Set aside.2 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
- In a separate medium sized bowl, add the sugar, butter, vanilla, and the zest of one lemon. Beat with a mixer at high speed until well blended.¾ cup sugar, ¼ cup unsalted butter, softened, 2 teaspoons vanilla extract, Zest of two lemons
- Add the flour mixture to the sugar mixture a little at a time alternating with the buttermilk, starting and ending with the flour mixture. Mix just until almost combined.1 cup buttermilk
- Toss 1 cup of blueberries with 1 tablespoon of flour until they are fully coated. Add the blueberries to the batter.3 cups blueberries
- Using a rubber spatula, fold the blueberries into the batter just until combined.
- Pour the batter into the prepared 8-inch square cake pan. Use an offset spatula to spread the batter to the edges and corners.
- Bake in the 325° F oven for 40-43 minutes or until cake begins to pull away from the sides of the pan. Transfer pan to a cooling rack to cool. Cut into 16 squares.
- While the cake is cooling, prepare the compote. Place 1 ⅓ cups of blueberries into a medium microwave safe bowl.
- Microwave on high for 3-4 minutes or until bubbly. Add the lemon zest and stir to combine. Serve warm drizzled over individual cake slices.