Straightforward Blueberry Buttermilk Cake

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Skinnytaste

This light and simple blueberry buttermilk cake, loaded with fresh, juicy blueberries in a slightly sweetened, moist buttermilk cake, is ideal for summer.

Easy blueberry buttermilk cake

I know a lot of my readers prefer to bake from scratch instead of using boxed mixes. That's why I love testing new recipes and sharing the best with you. This blueberry buttermilk cake is one of the winners. Blueberries are one of my favorite additions to any dessert. Some other blueberry recipes I like are blueberry banana bread, blueberry oatmeal muffins (which are also gluten-free and dairy-free), blueberry scones, and blueberry peach crisp.

A piece of blueberry buttermilk cake on a plate.

The blueberries are the star of this cake and I didn't think it needed a frosting. I just poured some powdered sugar over it before serving (totally optional) or you can even serve it on the side with some whipped cream (or Greek yogurt).

I set out to bake a cake with fresh blueberries without the butter you usually find in most cake recipes. I was very pleased with the results and so will you! The blueberries are the star of this light cake. Every bite is full of juicy blueberries. I used fresh berries but you can use frozen if you prefer.

Creating low-fat baking dessert recipes is difficult and usually requires some experimentation. Luckily it only took me two tries to get this cake just right. I didn't use buttermilk and twice as much applesauce on the first try. Although it worked, it was a little dense while this final cake is perfectly moist and fluffy. This recipe uses just four tablespoons of butter, plus applesauce, which is a great fat substitute in baked goods.

Is buttermilk good for baking cakes?

Yes, buttermilk works well for baking cakes. Buttermilk is more acidic than regular milk, which breaks down gluten and gives you a more tender, moist cake.

For more buttermilk recipes, try my Chocolate Chip Buttermilk Scones and Skillet Mixed Berry Buttermilk Cobbler. And buttermilk is not only great for baking desserts, it's also great for savory recipes like my buttermilk roast chicken, buttermilk ranch cobb salad, and buttermilk mashed potatoes.

How to serve blueberry buttermilk cake

I didn't think this blueberry pie needed frosting, so I just doused some powdered sugar over it before serving (totally optional). You can even serve it with some whipped cream or Greek yogurt.

Since this cake isn't overly sweet, it makes a delicious breakfast too. I love having it with my coffee in the morning.

Blueberry buttermilk cake variations:

  • Use frozen blueberries instead of fresh ones.
  • Swap the blueberries for strawberries, raspberries or blackberries. Or use a combination and turn this blueberry pie into a mixed berry pie.
  • Pour the batter into two muffin tins to make blueberry buttermilk muffins.
  • Cut the recipe in half and bake in a 9-inch square pan for fewer servings.
  • If you don't have cake flour, check out this helpful tip from Joy The Baker on how to make your own.
  • If you don't have buttermilk, replace it with milk and yogurt. See this helpful yogurt swap guide.

A piece of blueberry buttermilk cake on a plate.A piece of blueberry buttermilk cake on a plate.

More Blueberry Recipes You'll Love:

Easy blueberry buttermilk cake

Preparation time: 20th min

Cooking time: 30th min

Total time: 50 min

This light and simple blueberry buttermilk cake, loaded with fresh, juicy blueberries in a slightly sweetened, moist buttermilk cake, is ideal for summer.

  • 2 3/4 cups Cake flour *
  • 1 1/2 TL Baking soda
  • 1/2 TL Salt-
  • 1 1/4 cups sugar
  • 4th tablespoon unsalted butter, softens
  • 3/4 cups unsweetened apple sauce
  • 3/4 cups low-fat buttermilk
  • 2 cups Blueberries, fresh or frozen
  • 1 big egg, beaten
  • 2 large egg white
  • 2 TL vanilla
  • Baking spray
  • Preheat oven to 325F. Lubricate a 13 by 9 inch baking pan with baking spray.

  • In a large bowl, mix the flour, baking powder, and salt in a large bowl. Mix well.

  • Using a hand mixer or stand mixer, beat the sugar and butter in a medium-sized bowl for about 3 minutes.

  • Add egg and whites individually and beat until combined. Add the buttermilk, vanilla, and applesauce until incorporated.

  • Add wet ingredients to the flour mixture and stir until just mixed. Carefully fold in the blueberries.

  • Put the dough in the prepared cake pan; bake the cake until a toothpick comes out clean, about 30-32 minutes.

  • Serve at room temperature.

* If you don't have cake flour, here's a great tip on how to make your own out of Joy The Baker.

Portion: 1/ 18 .., Calories: 168kcal, Carbohydrates: 33G, Protein: 3.1G, Fat: 2.9G, Saturated fatty acids: 1.5G, Cholesterol: 17.5mg, Sodium: 191.8mg, Fiber: 1.2G, Sugar: 17.1G

Blue Smart Points: 7th

Green Smart Points: 7th

Purple Smart Points: 7th

Points +: 5

Keywords: Blueberry Cake Recipe, Buttermilk Cake Recipe, Easy Blueberry Buttermilk Cake, Healthy Cake Recipes, Moist Blueberry Cake

sent July 31, 2020 by Gina

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