+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 cake.
Are you drooling yet? You want to taste this don’t you?
Trust me…it’s the cat’s pajamas and way, way more!
It’s so fresh and moist! And when it’s served warm? …Oh no you didn’t?!
Yes…I did!
Holy Cow! Can you just imagine all those flavors exploding in your mouth? 🙂
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 lovely and glistens so pretty!
Enjoy with a large, frosty glass of milk or a hot, piping cup of hot coffee and this is super amazing with a yummy cream cheese frosting or vanilla frosting.
It’s a perfect way to start off your day or enjoy as a special treat after school or work! 🙂
- 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
- 3/4 cup buttermilk
- Optional: Sugar for top
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Preheat the oven to 350ºF. Prepare a 9-inch square baking pan with non-stick spray.
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Using a mixer, cream the softened butter, 1 cup of sugar and the lemon zest until light and fluffy.
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Add in the eggs and vanilla and mix until combined.
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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)
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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.
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Spread batter into pan and sprinkle the batter with a tablespoon of sugar.
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Bake for 40 - 45 minutes. Check with a toothpick for doneness.
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Return pan to oven for a couple of more minutes, if necessary.
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Let cool at least 15 minutes before serving.
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Enjoy the blueberry explosion!
To make cake flour - add 4 tablespoons + 1/2 teaspoon corn starch to flour (& remove 4 tablespoons flour to replace with cornstarch) and sift flour 2 times.
To make buttermilk - add 2 1/2 teaspoons white vinegar or lemon juice to milk and let it sit for 5 minutes.
Other Blueberry Cakes that rock!
Melt in your Mouth Blueberry Cake by AllRecipes
Valerie Bertinelli’s Buttermilk Blueberry Cake by Valerie Bertinelli
Blueberry & Cream Crumble Bars by The Baking ChocolaTess
This cake looks yummy. Just my kinda baking. Also fab for wrapping up and putting in packed lunches. Sammie http://www.feastingisfun.com
Thanks Sammie! Yes it is definitely great for snacking and school lunches. 🙂 Thanks for stopping by!
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.
Maybe it’s just me but I can never find a print button to print your recipes. Is there one?
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.
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.
Wow….this cake! Those blueberries! Swoon! Sounds perfect Kim!! Xoxo 😘
Can this recipe be doubled and go in a 9×13 pan? Too many people at family brunches for a 9×9 pan to supply enough of this yummy cake.
Absolutely Maureen! 🙂 Enjoy!
You omitted the 1 cup sugar from the list if ingredients. Thanks for sharing@