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It is glorious springtime again. Which means it’s time for my absolute favorite bake that I have made many times, this blueberry buttermilk cake.
I Love Spring In Florida
Spring is my favorite season to experience in the Sunshine State. There is no end to the outdoor experiences and events to enjoy in central Florida.
The Hubs and I recently went to the magical Bok Tower Gardens in Lake Wales. We had a sensational brunch freshly made in the outdoor kitchen at the gardens. After our tasty, unlimited and filling brunch we began exploring the expansive grounds of the gardens for the first time.
The gardens feature a large “edible garden” near the outdoor kitchen, which we were able to look at during brunch. Once we got to explore, it renewed my desire to grow some of our own food. They had heirloom tomatoes, nectarines, squash, onions, and my all-time favorite, blueberries.
One of the best parts of springtime is the onset of blueberry season. I go blueberry picking each spring. But the berries this year have been the best by far! Blueberries are my favorite fruit to bake with, so I enjoy picking oodles of them. They are so versatile and tasty.
I used to be a blueberry muffin fanatic until I stumbled upon this recipe a few years back. This blueberry buttermilk cake has almost completely replaced blueberry muffins. Now, this cake gets baked and shared every year during the warm sunny days of Floridian spring.
I usually freeze at least one cake and save them for later in the year when blueberries are no longer in season. I have done a lot with blueberries this year, like in the Blueberry Compote and some other things I’m working on. Stay tuned for those!
Make sure you have a springform pan for this cake! It’s going to be the easiest way to bake it, serve it, and store it. I use this 10-inch springform pan, although you can use something smaller for a cake with a little more height.
Good To The Last Bite
There is something comfort food-esque about this cake. Like something mom would make. I can just imagine her serving it to warm with a cold glass of milk while you’re sitting at the table.
This cake is perfect as an addition to breakfast, a snack, or even for dessert. Serve with a dollop of fresh whipped cream and a sprinkle of powdered sugar for a perfectly sophisticated appearance.
How do you like your blueberries? Do you have a blueberry recipe I should try? Leave me a comment below!
Blueberry Buttermilk Cake
- ½ cup unsalted butter room temperature
- 1 large lemon, zested
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 cups flour sifted
- 2 tsp baking powder
- ½ tsp salt
- 2 ½ cups blueberries rinsed & patted dry
- ½ cup buttermilk
- 1 tsp coarse sugar for topping (I used raw sugar)
- Preheat oven to 325 degrees. Spray a 10-inch spring form pan lightly with cooking spray.
- Set aside a ½ cup of blueberries to put on top of the cake. Toss the remaining 2 cups of berries with 1 tablespoon of flour and set aside.
- In a small bowl, sift together flour and baking powder. Whisk in salt and set aside.
- In a stand mixer, cream together butter and sugar. Add the egg and beat until pale and fluffy. Beat in vanilla and half of the lemon zest. Set the other half of lemon zest aside.
- Alternate adding in the flour mixture and buttermilk to the stand mixer, about a third at a time. Scrape down the sides between each addition. Beat until well incorporated. Batter will be fairly thick.
- Using a rubber scraper, gently fold in the 2 cups of blueberries until fairly evenly distributed throughout the batter.
- Spoon batter into the spring form pan. Use a spatula to smooth the batter to the edges of the pan. Press the remaining half cup of blueberries into the top of the batter.
- In a small bowl, use fingers to mix together the coarse sugar and remaining lemon zest. Sprinkle over top of the cake.
- Place cake on the middle rack of the oven. Bake for about 50 minutes, or until a toothpick inserted comes out clean.
- Let cool about 15-20 minutes before removing the sides of the spring form pan.
- Serve warm. Can be served with fresh whipped cream and powdered sugar for a dessert feel.
- Cake will keep in the refrigerator for about 5 days when loosely covered.