Blueberry Buttermilk Cake

5 from 1 vote

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: International

Servings: loaf

Calories: 2701kcal

Author: Daniela Apostol

Ingredients

1 ½ cup fresh blueberries ( 300 g)
200 g self-raising flour
120 g butter, soften
200 g sugar
2 eggs
1 teaspoon vanilla extract
125 g buttermilk

Instructions

Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
In a large bowl, add the soften butter and sugar, and use a hand mixer to cream them together.
Add the eggs one by one mixing well after each addition until you have a smooth pale yellow texture.
Sift in the flour, add the buttermilk and vanilla extract and use a spatula to mix.
Add the blueberries, reserving about a quarter of a cup for the top of the cake, and mix to incorporate.
Butter and flour a loaf tin, and spread the batter evenly.
Top with the remaining blueberries and bake for 35 minutes or until golden and a skewer inserted in the middle comes out clean.
Allow it to cool down completely before slicing.

Video

Notes

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.

Nutrition