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Blueberry Buttermilk Cake

A play on an equally beautiful recipe from Smitten Kitchen, this incredibly simple recipe is as good for dessert as it is for breakfast, with bursts of jammy blueberry and a crisp, cinnamon sugar top.
Prep Time 20 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 8 people

Ingredients
  

Buttermilk Cake Ingredients

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ stick unsalted butter softened
  • cup sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon zest
  • 1 egg
  • ½ cup buttermilk
  • 1 cup blueberries

Cinnamon Sugar Topping

  • Tbsp sugar
  • ½ Tbsp ground cinnamon

Instructions
 

  • Preheat your oven to 400°F. Butter and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the flour, baking powder + soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer, beat together the butter and the ⅔ cup sugar until light and fluffy, about 2 to 3 minutes.
  • At this point, add in the vanilla and lemon zest, then the egg. Mix until all is well combined.
  • With the mixer on low, add the flour in three installments, alternating with the buttermilk in 2 installments. Mix until just combined. Transfer the batter to the prepared cake pan.
  • Drop the blueberries on top of the batter in the pan, it doesn't matter how you arrange them, they'll sink into the cake as it bakes. Mix together the cinnamon sugar topping and sprinkle evenly over the entire batter.
  • Bake the cake for 20 to 25 minutes, until the top is golden and a toothpick or cake tester comes out clean. Cool the cake in its pan for 10 minutes, then invert onto a plate to serve. Best eaten warm!
Keyword blueberries, cake, dessert, fruit, spring baking