Go Back
Blueberry Buttermilk Cake Slice on plate

Blueberry Buttermilk Cake

A perfectly sweet and dense blueberry breakfast cake to pair with your morning coffee or to eat as a snack with a cold glass of milk. 
Prep Time 15 mins
Cook Time 50 mins
Cooling Time 15 mins
Total Time 1 hr 5 mins
Course Breakfast
Servings 12 slices


  • 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.
Keyword Cake