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A round blueberry buttermilk cake with plate, fork, and knife.

by Liren Baker on June 10, 2012 updated | 24 Comments
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Fresh blueberries are perfection in this moist cinnamon scented cake. But if you’re craving this after blueberry season, don’t worry! Frozen blueberries work just as well with no additional prep!

A round blueberry buttermilk cake with plate, fork, and knife.

Blueberry Buttermilk Cake

Blueberry Buttermilk Cake (made with fresh blueberries) is simple and sure to please. You’ll want a slice for dessert (or breakfast!).

Slice of blueberry cake with whipped cream on blue plate.

The house is still now and the kitchen counter is a mess. It is cluttered with dirty dishes and cutting boards and lots of wine glasses. The dishwasher’s nearly silent hum reminds me that the tidying up will have to wait till morning.

It was a wonderful night.

A clear glass full of fresh blueberries, with additional blueberries scattered around on the table.

I love when old friends come over for dinner. When I don’t feel the pressure to iron the napkins or dust every surface. When it’s okay to not have every single dish prepped beforehand because we’ll all be in the kitchen anyway, chatting while I chop cilantro and mash garlic. When you can be comfortable, because they just know you so darned well. There’s nothing like dear friends.

An uncut round blueberry cake sits on various blue cloths. Beside the cake is a plate, two forks, a knife, and empty glasses.

I’ve come to realize that a good dessert – or maybe I should say, my favorite desserts – are the ones that feel like an old friend. They make you feel at home, like you have known them your whole life. They’re not fussy, they never impose. They’re sweet and comforting. And they’re the ones you find yourself returning to time and again.

I made this Blueberry Buttermilk Cake this week, and you know what? It’s like an old friend already. Simple and sure to please, you’ll want a slice for dessert, but it will be a lovely treat to wake up to as you sip your morning coffee, and will pair perfectly with your afternoon tea. Heck, you’ll just want to hang out all day long. After all, that’s what friends are for.

A cut slice of cake sits on a blue plate. Blueberries are oozing out of the cake, which is topped with a dollop of whipped cream.

More Blueberry Recipes To Try

Blueberry Muffin Overnight Oats

Blueberry Crisp

Blackberry and Blueberry Kale Salad with Aged Havarti

Blueberry, Feta and Honey-Caramelized Onion Naan Pizza

Learn about Blueberry Farming

Blueberry Buttermilk Cake

The blueberries have been such sweet treats lately, they will be just beautiful in this moist cake, scented with cinnamon. But even when blueberry season ends, don’t despair. Frozen blueberries work just as well; don’t bother defrosting, just pop them right into the batter.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 1 9″ inch cake

Calories 2723kcal

Blueberry Buttermilk Cake

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 cup unsalted butter room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup blueberries divided

Maple Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tbsp pure maple syrup
  • Preheat oven to 350°F. Butter and lightly dust with flour a 9 inch baking pan (I used a springform pan).

  • Sift or whisk together flour, baking soda, salt, and cinnamon and set aside. Cream butter and sugar together. Add vanilla and egg, mix well. Alternately stir in buttermilk and flour mixture. Gently fold in 1/2 cup blueberries. Pour into prepared cake pan and spread evenly with an offset spatula. Sprinkle the remaining blueberries on top. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean. Serve with whipped cream (see instructions below).

  • Whisk heavy cream, sugar and maple syrup until soft peaks form. Add dollop to the cake right before serving.

Calories: 2723kcal | Carbohydrates: 343g | Protein: 31g | Fat: 142g | Saturated Fat: 88g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 568mg | Sodium: 1396mg | Potassium: 763mg | Fiber: 7g | Sugar: 240g | Vitamin A: 5433IU | Vitamin C: 16mg | Calcium: 388mg | Iron: 7mg

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