Blueberry Buttermilk Cake

Blueberry Buttermilk Cake Loaf with a hint of vanilla, a delicious dessert that is moist and rich, and incredibly scrumptious. It is very easy to make with only a few ingredients, and the fresh and sweet blueberries make it burst with fantastic flavours.

Inspired by my Irish Cake, which is a simple but delicious sponge cake, this blueberry buttermilk cake loaf has added blueberries for an incredibly yummy taste, look and texture, and buttermilk for a moist sponge that will knock your socks off.

I love the combo blueberries and buttermilk, it worked incredibly well in my Lemon Blueberry Buttermilk Pancakes, which are a luscious breakfast or brunch for all ages. While I used lemon for my pancakes, for the cake I opted for vanilla, but any flavour would do really, just go for what you have around.

This cake would make a great addition to your Afternoon Tea Menu, given that we can finally look forward to some warmer spring days. Tea might be my hot drink of choice when it comes to a good slice of cake, but go for whatever tickles your taste buds.

Jump to:

• Ingredients used
• Easy swaps
• Step-by-step photos and instructions
• Expert tips
• Other sponge cakes
• Blueberry Buttermilk Cake

Ingredients used

• blueberries - I used fresh blueberries, but you can use frozen ones too, just bear in mind that it will change the baking time slightly, I would look for a longer baking time by at least 10 minutes.
• buttermilk - either regular or low fat buttermilk
• sugar - caster or granulated, both work
• self-raising flour - it gives a good height to the cake, if you choose to go for plain flour, do not forget to add baking powder
• eggs - always at room temperature
• vanilla extract - for a nice taste

Easy swaps

Blueberries are the star of this cake, but you can also use a mixture of berries like strawberries and raspberries in any amounts you have available, as long as you don't use more than one and a half cup of berries per cake.

As mentioned previously, vanilla extract can be swapped for lemon extract or fresh lemon juice and zest, orange extract or any other extract you have around.

Step-by-step photos and instructions

• in a large mixing bowl, sift in the flour
• in a separate bowl, add the sugar and soft butter, and use a hand mixer to beat well until creamy
• crack an egg in and continue to mix until you have a creamy texture

• repeat with the second egg until the mixture is light and pale yellow ( see photo 5)
• add the sifted flour and buttermilk, and use a spatula to gently mix
• add most of the blueberries, reserving a handful to top the cake, and mix again to incorporate ( see photos 7 & 8)

• grease and flour a loaf tin, and spread the batter evenly
• top with the remaining blueberries and bake at 180 degrees Celsius ( 350 Fahrenheit) for 35 minutes or until golden and a skewer inserted in the middle comes out clean

Expert tips

I used one and a half cups of fresh blueberries, and that was quite a generous amount. Do not add any more than that, as the cake will end up too soggy and it will be hard to bake the middle well without overbaking the edges.

Make sure the butter is at room temperature, soft enough to be beaten well, but not melted. A hard butter will be very hard to cream together with the sugar.

Always test the doneness of the cake with a skewer, it might look baked well from the outside, but the middle might not be quite ready yet - you will know that because the cake will sink in the middle as soon as the cake is out of the oven.

Other sponge cakes

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