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Buttermilk cake with blueberries and a scoop of ice cream and blueberry compote drizzled on top.

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!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 141 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 141kcalCarbohydrates: 26.1gProtein: 2.4gFat: 3.3gSaturated Fat: 1.9gCholesterol: 8mgSodium: 76mgPotassium: 79mgFiber: 1.1gSugar: 12.9gCalcium: 28mgIron: 1mg
Keyword blueberry, buttermilk, cake, lemon
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