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blueberry cake recipe

blueberry cake recipe

This light and easy Blueberry Buttermilk Cake is loaded with fresh, juicy blueberries in a lightly sweetened, moist cake—perfect for summer breakfast, brunch, or dessert. Made with cake flour for a soft crumb and low-fat buttermilk for tenderness, this delicious cake is both easy to make and irresistible.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2.75 cup cake flour or substitute with all-purpose flour, though cake flour yields a lighter texture
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 1.25 cup sugar white granulated
  • 4 tbsp unsalted butter softened
  • 0.75 cup unsweetened applesauce
  • 0.75 cup low-fat buttermilk well shaken
  • 2 cup blueberries fresh or frozen (if frozen, do not thaw)
  • 1 large egg beaten
  • 2 large egg whites
  • 2 tsp vanilla extract pure
  • baking spray for greasing the pan

Instructions
 

Preparation Steps

  • Preheat oven to 325°F. Grease a 13 x 9 inch baking pan with baking spray.
  • In a large bowl, whisk together cake flour, baking soda, and salt until well combined.
  • Using a hand mixer or stand mixer, beat sugar and softened butter in a medium bowl for about 3 minutes until light and creamy.
  • Add the egg and egg whites one at a time, beating well after each addition. Mix in buttermilk, vanilla, and applesauce until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended. Do not overmix. Gently fold in the blueberries to avoid bursting them.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool completely in the pan on a wire rack. Serve at room temperature, optionally dusted with powdered sugar.

Notes

For best results, use fresh blueberries, but frozen work too—no need to thaw. This cake stores well at room temperature for 2 days or in the refrigerator for up to 5 days. Can be frozen for up to 3 months. For a slightly more golden top, bake at 350°F for 25–28 minutes.