+Oh My Heavens! This Buttermilk Blueberry Explosion Cake absolutely makes my day! It's not overly sweet and it's jammed with juicy, sweet & tangy blueberries bursting with tons of flavor in a light, fluffy, buttermilk coffee cake. Super easy to make and it's the perfect snack in the middle of the afternoon or for breakfast!
Are you drooling yet? You want to taste this blueberry desserts don't you? Trust me...it's the cat's pajamas and way, way more! Not too sweet of a cake, but sweet enough to please, exploding with juicy blueberries in every bite!
It's so fresh and lush tasting! And when it's served warm? Holy Cow! Can you just imagine all those flavors exploding in your mouth? 🙂 Add some ice cream on top, or some whipped cream for an extra treat!
Hands down, one of the best breakfast or snacking cakes I've ever had. You can make them into muffins if you wish or in a cake loaf pan! The baked sugar on top is optional, but it adds a nice touch!
If you're into blueberries and cake, this Buttermilk Blueberry Explosion Cake is an easy recipe everyone will love! Now just give me some coffee!
Other Blueberry Desserts that rock!
- Best Blueberry Crumble Muffins
- Blueberry Streusel Coffee Cake
- Lemon Blueberry Explosion Loaf
- Bakery Style Blueberry & Blackberry Muffins
- Healthy Whole Wheat Blueberry Muffins - Sugar Free & Vegan Options
- Melt in your Mouth Blueberry Cake @ AllRecipes
- Valerie Bertinelli's Buttermilk Blueberry Cake @ Valerie Bertinelli
Buttermilk Blueberry Explosion Cake!
Ingredients
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 teaspoons lemon zest from 1 large lemon
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 2 cups all purpose flour or cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries fresh
- ¾ cup buttermilk
- Optional: Sugar for top
Instructions
- Preheat the oven to 350ºF. Prepare a 8 or 9-inch square baking pan with non-stick cooking spray.
- Using a mixer, cream the softened butter, 1 cup of sugar and the lemon zest until light and fluffy.
- Add in the eggs and vanilla and mix until combined.
- In another bowl, whisk together the flour, baking powder and salt. (You can sift the flour, into another bowl, if you want even more of a fluffier texture)
- Gradually add in the flour mixture to the wet batter a little at a time, alternating with the buttermilk until incorporated. Fold in the blueberries.
- Spread batter into pan and sprinkle the batter with a tablespoon of sugar.
- Bake for 40 - 45 minutes for an 8 inch pan and 30-35 minutes for a 9 inch pan. Check with a toothpick for doneness. If cake appears to getting brown before the timer goes off, add a layer of kitchen foil. Halfway through baking, you can place a layer of kitchen foil over the top of the cake to prevent over-browning,
- Return pan to oven for a couple of more minutes, if necessary.
- Let cool at least 15 minutes before serving.
- Enjoy the blueberry explosion!
Notes
To make buttermilk - add 2 ½ teaspoons white vinegar or lemon juice to milk and let it sit for 5 minutes.
Sharon says
Can I use frozen blueberries?
Kim Lange says
Yes you can Sharon. Hope you enjoy!!
MaryAm says
I made it yesterday and It was super moist and delicious. Thank you so much
Kim Lange says
You are so welcome MaryAnn! I'm so glad you enjoyed it and it turned out so well! xo
Pamela Browning says
Adding this recipe to my recipe box!! Can't to try it! I think that it will bring a big old smile to my face!
Pamela Browning says
I meant, can't wait to try it!!!
Kim Lange says
Awesome! Hope you enjoy Pamela! 😉
Helen says
why does picture of baked cake show 8 X * pan and recipe states 9X 9
Kim Lange says
Ppdated to reflect you can use both. Thanks Helen for catching that.
dawn says
This looks amazing 🙂 I love blueberries! This would be a great breakfast cake (I mean it has healthy blueberries in it lol) to go with some coffee. Who says you can't have dessert for breakfast? Think I will have to make this over the weekend.
Kim Lange says
Thank you Dawn! I hope you enjoy as dessert and breakfast for sure! xo
Katherine says
Can I use frozen blueberries for this recipe?
Kim Lange says
Yes you could use frozen blueberries Katherine! 🙂 Enjoy!
Melysa Brown says
I made this last night and it tasted amazing! I did have an issue with the center cooking. Should I have put foil on top? If I would have baked the it any longer the cake would have been try and burnt on top. What else can I do?
Kim Lange says
Hi Melysa, Yes, if it starts getting too brown, I would definitely put foil on top to get it to bake through. I didn't have that issue, but I'll note it in the instructions, for others. Thanks for you feedback! I'm so glad you enjoyed it though! 🙂
Depending on your oven temperature, you can also bump the temp down to 325 and bake a little longer. Hope that helps!! ?
Paula Weathers says
Would this recipe convert to cupcakes? Less baking time of course. Sometimes recipes don't convert well to other forms than intended......
Kim Lange says
I think it would be fine Paula! I'd probably use a paper cupcake liner for these. Enjoy!
Laura Dembowski says
I can tell blueberry season is just about to start and I can't wait to give this cake a try.
ChocolaTess says
Yay for blueberry season! Love it!!
P~ says
You had me at "not overly sweet"! That looks awesome! <3 P~
ChocolaTess says
Thank you so much P!
Wendy says
OH yes please. I'll take mine warm with a scoop of vanilla ice cream on top.
ChocolaTess says
That sounds amazing Wendy! 🙂 YUM!
Blainn says
Mira, this cake is absolutely GORGEOUS! I love it! Such a great idea to use blood oranges in here. And I love your tips about using buttermilk. This cake looks so moist and fluffy, just the way it should be! Pinning this beauty and can"t wait to try! writers help
Christina says
Holy cow this looks all KINDS of tempting! The hubs and I adore blueberries and I haven't baked with them in what feels like an eternity! I'm pinning this so I don't forget to try this amazing looking cake 🙂
ChocolaTess says
Definitely make it Christina! It's so, so good! Thank you for pinning! <3
Ben|Havocinthekitchen says
Usually, I am not too excited about cakes without cream/frosting/lots of filling, but this cake is a different story. Perhaps either my eyes or your pictures are deceiving, but the texture of this cake is beautiful - soft but rich and almost creamy. And not dough-y at all! This is certainly my kind of cake. Perfect explosion 😉
ChocolaTess says
It is exactly as you describe! 🙂 Thank you so much Ben!
mwp says
This looks great. I am sold and will give this a try!
ChocolaTess says
Thank you so much mwp! I hope you enjoy it as much as we have! 🙂
2pots2cook says
Wow ! I'll have it all even if the price is to explode 🙂 🙂 🙂 Thank you !!!
ChocolaTess says
LOL! I love your response! That's the best compliment ever!! ??? Thank you so much!!
heather (delicious not gorgeous) says
all those blueberries! my mom used to make a cake like this, but without the lemon (but lemon + blueberry is always a good combo, so my mom's recipe needs to change!).
ChocolaTess says
Aww..Thank you Heather! Lemon and blueberries together is a match made in heaven! 🙂
Maria | kitchenathoskins says
Just by reading the ingredients and the looking at the pictures, I want to make this right now. Unfortunately, don't have fresh blueberries now. Need to run to the store:) Can't get over that texture Kim, sooooo fluffy!!!!
ChocolaTess says
Thank you Maria! I hope you try it!! It's really yummy!!!
Deepika|TheLoveOfCakes says
It's such a beautiful cake!! The texture is great and those blueberries are bursting with color and flavor! Yummy!
ChocolaTess says
Thank you so much Deepika! It is bursting with blueberries for sure!
Kelsie | the itsy-bitsy kitchen says
I've been finding such good blueberries lately so I'm trying this cake for sure! Warm, maybe with some ice cream. . .I'm starving now 🙂
ChocolaTess says
I know Kelsie! I'm so excited about blueberries and strawberries! Thank you Kelsie! It's not on the same stature of your decadent blueberry cheesecake cake you posted the other day, but it's pretty yummy for a simple cake! Ice cream would be soooo good too!! YUM!!
Kathisf says
You omitted the 1 cup sugar from the list if ingredients. Thanks for [email protected]
ChocolaTess says
Added, thank you Kathi! 🙂
Maureen Wadsworth says
Can this recipe be doubled and go in a 9x13 pan? Too many people at family brunches for a 9x9 pan to supply enough of this yummy cake.
ChocolaTess says
Absolutely Maureen! 🙂 Enjoy!
Kelly @ Kelly Lynns Sweets and Treats says
Wow....this cake! Those blueberries! Swoon! Sounds perfect Kim!! Xoxo ?
Tracey says
Maybe it's just me but I can never find a print button to print your recipes. Is there one?
ChocolaTess says
Hi Tracey, it's the gray button just to the right of the save recipe button. Then when you click that it's at very top right corner. Maybe it's not showing up because your settings are magnified, but I'm also having a problem with my recipe plugin right now, trying to get some support for that. Sorry, I hope it's the first choice, but I hope to have it fixed soon.
Christie says
I am "addicted" to your blog - love it!!! So I have been disappointed in the last couple of days that the wonderful recipes will not print. I am not having this problem with any other website, so the problem isn't with my printer or computer. I wonder if anyone else is experiencing this problem.
ChocolaTess says
Ok you're the second one to say this Christie, not sure if it's this recipe or the whole blog. 🙁 In the meantime I have a ticket to support, so depending how long that takes. Copy and paste option? Sorry dear.
Sammie says
This cake looks yummy. Just my kinda baking. Also fab for wrapping up and putting in packed lunches. Sammie http://www.feastingisfun.com
ChocolaTess says
Thanks Sammie! Yes it is definitely great for snacking and school lunches. 🙂 Thanks for stopping by!