Indulge in the delightful flavors of a homemade blueberry buttermilk cake. This easy recipe is perfect for any occasion, combining the tangy richness of buttermilk with the sweet burst of blueberries. The cake is moist, light, and absolutely irresistible.
If you don't usually have buttermilk or applesauce at home, you'll need to pick them up at the supermarket. Buttermilk adds a unique tangy flavor and moisture to the cake, while applesauce serves as a healthier alternative to extra butter or oil, keeping the cake light and moist.
Ingredients for Easy Blueberry Buttermilk Cake
Cake flour: Provides a soft and tender crumb to the cake.
Baking soda: Helps the cake rise and become fluffy.
Salt: Enhances the overall flavor.
Sugar: Adds sweetness to balance the tangy buttermilk.
Unsalted butter: Adds richness and a smooth texture.
Applesauce: Keeps the cake moist and adds a hint of fruitiness.
Buttermilk: Provides a tangy flavor and moist texture.
Blueberries: Adds bursts of sweetness and vibrant color.
Egg: Contributes to the structure and stability of the cake.
Egg whites: Lightens the texture of the cake.
Vanilla: Enhances the overall flavor profile.
Baking spray: Prevents the cake from sticking to the pan.
One reader, Brandy Vaughan says:
This easy blueberry buttermilk cake recipe is a delight! The cake is moist and bursting with fresh blueberries. The buttermilk adds a lovely tang, and the applesauce keeps it light. Perfect for any occasion!
Techniques Required for Making Easy Blueberry Buttermilk Cake Recipe
How to grease a baking pan: Use baking spray to evenly coat the inside of the 13x9-inch baking pan to prevent the cake from sticking. How to combine dry ingredients: Mix the flour, baking soda, and salt in a large bowl until they are evenly distributed. How to beat sugar and butter: Use a hand mixer or stand mixer to beat the sugar and butter together for about 3 minutes until the mixture is light and fluffy. How to incorporate eggs: Add the egg and egg whites one at a time to the sugar and butter mixture, beating well after each addition. How to mix wet and dry ingredients: Gradually add the wet ingredients to the flour mixture and stir until just blended to avoid overmixing. How to fold in blueberries: Gently fold the blueberries into the batter to evenly distribute them without crushing. How to test cake doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done baking.
How To Make Easy Blueberry Buttermilk Cake
Enjoy a bite of this soft and creamy chiffon-like buttermilk cake, made even tastier with tart and sweet blueberries, for a delectable dish!
Serves:
Ingredients
- 2¾cupscake flour
- 1½tspbaking soda
- ½tspsalt
- 1¼cupssugar
- 4tbspunsalted butter,softened
- ¾cupsapplesauce,unsweetened
- ¾cupsbuttermilk,low fat
- 2cupsblueberries,fresh or frozen
- 1large egg,beaten
- 2large egg whites
- 2tspvanilla
- baking spray
Instructions
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Preheat the oven to 325 degrees F. Grease a 13×9-inch baking pan with baking spray.
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In a large bowl, combine the flour, baking soda, and salt in a large bowl. Mix well.
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Using a hand mixer or stand mixer, in a medium bowl, beat the sugar and butter for about 3 minutes.
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Add the egg and egg whites, one at a time, and beat until combined. Then, pour in the buttermilk, vanilla, and applesauce until incorporated.
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Add the wet ingredients to the flour mixture, then stir until just blended. Gently fold in the blueberries.
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Pour the batter into the prepared cake pan, then bake the cake for 30 to 32 minutes, until a toothpick comes out clean.
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Serve cooled, and enjoy!
Nutrition
- Calories: 177.09kcal
- Fat: 3.16g
- Saturated Fat: 1.80g
- Trans Fat: 0.10g
- Monounsaturated Fat: 0.81g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 34.34g
- Fiber: 0.86g
- Sugar: 17.10g
- Protein: 2.97g
- Cholesterol: 17.53mg
- Sodium: 190.90mg
- Calcium: 18.96mg
- Potassium: 69.12mg
- Iron: 1.67mg
- Vitamin A: 28.05µg
- Vitamin C: 3.85mg
Technique Tip for Perfect Blueberry Buttermilk Cake
When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. Use a spatula and fold just until the blueberries are evenly distributed.
Time-Saving Tips for This Recipe
Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the baking process and save time.
Use a stand mixer: A stand mixer can beat the sugar and butter while you prepare other ingredients, making the process more efficient.
Preheat the oven early: Turn on the oven before you start mixing. This ensures it's ready when you are.
Opt for frozen blueberries: If fresh blueberries aren't available, use frozen ones to save time on washing and sorting.
Line the pan with parchment: Instead of just using baking spray, line the pan with parchment paper for easier cleanup.
Substitute Ingredients For Easy Blueberry Buttermilk Cake Recipe
cake flour - Substitute with all-purpose flour: Use 2¾ cups of all-purpose flour minus 5½ tablespoons, then add 5½ tablespoons of cornstarch. This mimics the lower protein content of cake flour.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1½ teaspoons of baking soda. Baking powder contains both an acid and a base, so it can replace baking soda in recipes.
unsalted butter - Substitute with margarine: Margarine can be used in the same quantity as butter and provides a similar texture and moisture content.
applesauce - Substitute with mashed bananas: Use the same amount of mashed bananas as applesauce. It adds moisture and a slight sweetness, similar to applesauce.
buttermilk - Substitute with milk and lemon juice: Mix ¾ cups of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle. This mimics the acidity and thickness of buttermilk.
blueberries - Substitute with raspberries: Use the same amount of raspberries. They provide a similar tartness and moisture content.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken. This acts as a binding agent similar to eggs.
large egg whites - Substitute with aquafaba: Use 2 tablespoons of aquafaba (the liquid from a can of chickpeas) for each egg white. It whips up similarly to egg whites and provides structure.
vanilla - Substitute with almond extract: Use half the amount of almond extract as vanilla. It provides a different but complementary flavor.
baking spray - Substitute with butter and flour: Grease the pan with butter and then dust it with flour. This prevents sticking and provides a similar non-stick surface.
Presenting Your Blueberry Buttermilk Cake
Use a round cake ring: Cut the blueberry buttermilk cake into perfect circles using a round cake ring for a refined presentation.
Plate with a berry coulis: Drizzle a blueberry or mixed berry coulis artistically on the plate to add color and enhance the flavor profile.
Add a dollop of whipped cream: Place a small, elegantly piped dollop of whipped cream next to the cake for a touch of creaminess.
Garnish with fresh blueberries: Scatter a few fresh blueberries around the plate to highlight the main ingredient and add a burst of freshness.
Dust with powdered sugar: Lightly dust the top of the cake with powdered sugar for a delicate, snowy effect.
Include a mint sprig: Add a small sprig of fresh mint to the plate for a pop of green and a hint of aromatic freshness.
Serve on a white plate: Use a pristine white plate to make the colors of the blueberry buttermilk cake and garnishes stand out.
Add a side of buttermilk ice cream: Serve a small scoop of buttermilk ice cream on the side to complement the cake and enhance the buttermilk flavor.
Create height with layers: If possible, slice the cake into layers and stack them with a thin layer of blueberry compote in between to add height and visual interest.
Finish with edible flowers: Place a few delicate edible flowers on the plate for an elegant and colorful finishing touch.
Essential Tools for Making Blueberry Buttermilk Cake
Oven: Preheat to 325 degrees F to bake the cake evenly.
Baking pan: Use a 13x9-inch pan to shape and bake the cake.
Baking spray: Grease the baking pan to prevent the cake from sticking.
Large bowl: Combine dry ingredients like flour, baking soda, and salt.
Medium bowl: Beat sugar and butter, and mix wet ingredients.
Hand mixer: Beat the sugar and butter mixture until creamy.
Stand mixer: An alternative to the hand mixer for beating ingredients.
Measuring cups: Measure the flour, sugar, buttermilk, and applesauce accurately.
Measuring spoons: Measure baking soda, salt, and vanilla extract precisely.
Spatula: Fold in the blueberries gently into the batter.
Toothpick: Check the cake's doneness by inserting it into the center.
Cooling rack: Allow the cake to cool evenly after baking.
Storing and Freezing Your Blueberry Buttermilk Cake
Let the blueberry buttermilk cake cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, cover it tightly with plastic wrap or aluminum foil. It will keep for up to 3 days.
For longer storage, you can refrigerate the cake. Place it in an airtight container or wrap it securely with plastic wrap. The cake will stay fresh for up to 5 days in the fridge.
If you want to freeze the blueberry buttermilk cake, follow these steps:
- Cut the cake into individual portions or leave it whole, depending on your preference.
- Wrap each piece or the entire cake tightly with plastic wrap, making sure no air can enter.
- Place the wrapped cake in a freezer-safe container or freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze the cake for up to 3 months.
To thaw the frozen blueberry cake, transfer it from the freezer to the refrigerator and let it defrost overnight. Alternatively, you can thaw individual slices at room temperature for about an hour.
Once thawed, unwrap the cake and let it come to room temperature before serving. If desired, you can refresh the cake by warming it slightly in the microwave or oven.
Avoid refreezing the cake once it has been thawed, as this can affect its texture and quality.
How To Reheat Leftover Blueberry Buttermilk Cake
To reheat leftover blueberry buttermilk cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through and the blueberries are warm and juicy. This method helps to retain the cake's moisture and prevent it from drying out.
For a quicker option, you can reheat individual slices of blueberry buttermilk cake in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
If you want to add a little extra flavor and texture to your leftover blueberry buttermilk cake, try toasting it in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Place a slice of cake in the skillet and cook it for 1-2 minutes on each side, or until it's lightly golden and crispy. The butter will add a rich, nutty flavor to the cake, while the toasting process will create a delightful contrast between the crispy exterior and the soft, moist interior.
For a more indulgent treat, you can transform your leftover blueberry buttermilk cake into a delicious bread pudding. Cut the cake into small cubes and place them in a greased baking dish. In a separate bowl, whisk together eggs, milk, sugar, and vanilla extract. Pour the mixture over the cake cubes and let it sit for 15-20 minutes, allowing the cake to absorb the liquid. Bake the bread pudding in a preheated 350°F (175°C) oven for 30-35 minutes, or until it's set and golden brown on top. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Interesting Fact About Blueberry Buttermilk Cake
A random fact about this blueberry buttermilk cake recipe is that using applesauce as a substitute for some of the butter helps reduce the overall fat content while keeping the cake moist and flavorful.
Is Making Blueberry Buttermilk Cake at Home Cost-Effective?
This blueberry buttermilk cake recipe is quite cost-effective for a household. The primary ingredients like cake flour, sugar, and buttermilk are affordable and commonly found in most kitchens. Using applesauce as a substitute for some of the butter reduces costs while maintaining moisture. Fresh blueberries might be the priciest component, but they can be bought in bulk or on sale. Overall, this recipe rates an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $10-$12 USD.
Is This Blueberry Buttermilk Cake Healthy or Unhealthy?
This blueberry buttermilk cake recipe has some healthy elements, but there's room for improvement. Let's break it down:
Positives:
- Blueberries are a nutritious fruit, packed with antioxidants and vitamins
- Applesauce is used as a partial substitute for butter, reducing the overall fat content
- The recipe uses a combination of whole egg and egg whites, which helps limit the cholesterol content
Negatives:
- The recipe still contains a significant amount of sugar (1¼ cups)
- While cake flour is used for a lighter texture, it's a refined flour that lacks the fiber and nutrients of whole grain flours
- Butter, although used in a smaller quantity, is still a source of saturated fat
To make this recipe healthier, consider the following modifications:
- Reduce the sugar content by 1/4 to 1/2 cup, as the blueberries provide natural sweetness
- Replace half of the cake flour with whole wheat pastry flour to increase the fiber content without compromising texture
- Experiment with using Greek yogurt in place of some or all of the butter to further reduce the saturated fat content
- Add a handful of chopped nuts, such as walnuts or almonds, to the batter for a boost of healthy fats and protein
By incorporating more whole food ingredients and reducing the refined sugar and flour, this blueberry buttermilk cake can become a more balanced and nutritious treat that still satisfies your sweet tooth.
Editor's Opinion on This Blueberry Buttermilk Cake Recipe
This blueberry buttermilk cake recipe is a delightful blend of flavors and textures. The use of applesauce adds moisture while reducing fat, and the buttermilk imparts a subtle tang that complements the sweetness of the blueberries. The method is straightforward, making it accessible for bakers of all levels. However, I would recommend tossing the blueberries in a bit of flour before folding them into the batter to prevent them from sinking. Overall, it's a well-balanced, delicious cake that's perfect for any occasion.
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Why trust this Easy Blueberry Buttermilk Cake Recipe:
This easy blueberry buttermilk cake recipe is a must-try for any home baker. With the perfect balance of sweet blueberries and tangy buttermilk, it delivers a moist and flavorful cake every time. The use of applesauce keeps the cake light while reducing the need for extra fat. Plus, the straightforward instructions make it accessible for bakers of all skill levels. Trust this recipe for a delightful treat that’s sure to impress.
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