Blueberry Buttermilk Cake
Make this easy blueberry buttermilk cake with simple ingredients. A hearty, healthy vegetarian treat that bakes perfectly in your oven.
Equipment
- oven
- 9-inch square baking pan
- mixing bowl
- electric mixer
- whisk
- spatula
- measuring cups
- measuring spoons
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk at room temperature
Blueberries
- 1 1/2 cups blueberries fresh or frozen
- 1 tbsp all-purpose flour for tossing berries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan with butter or non-stick spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, the baking soda, and the salt until well combined.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy.
- Beat the egg and vanilla extract into the butter mixture until just incorporated. With the mixer on low, alternately add the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until the batter is smooth with no dry streaks.
- In a small bowl, gently toss the blueberries with the 1 tablespoon of flour until lightly coated. This helps prevent them from sinking. Fold the floured blueberries into the batter using a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 45 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
Toss blueberries in flour to prevent sinking. Room temperature buttermilk ensures a smoother batter.