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3.75 from 16 votes

Buttermilk Blueberry Explosion Cake!

Juicy, sweet & tangy blueberries exploding with tons of flavor in a light, fluffy, buttermilk cake. Perfect for snacking or breakfast!
Prep Time15 mins
Cook Time35 mins
Author: Kim Lange

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
  • 3/4 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 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.