May 24, 2012

Easy Blueberry Buttermilk Cake



A simple summer cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake. And yes, it's light too!


The blueberries are the star of this cake, and I didn't think it needed any frosting. I simply topped it with a little powdered sugar before serving (completely optional) or you can even serve it with some whipped topping (or Greek yogurt) on the side.


I took a poll on the Skinnytaste Facebook fan page and asked what kind of baker you are, one who bakes from scratch or one who prefers quick recipes using a box cake as an ingredient, and the overwhelming response was you all like to bake from scratch!

So I set out to make this cake loaded with fresh blueberries without all the butter you would normally find in most cake recipes, and I was so pleased with the results. You will be too!!

Baking low-fat is tricky and requires a few rounds of experimenting. This luckily only took two attempts – first attempt I didn't use buttermilk and used double the apple sauce and although it worked, it was a little dense where this final cake is perfectly moist and fluffy.

Thumbs up all around in my house with the final version, from my 2 year old to the adults! 





Easy Blueberry Buttermilk Cake
Skinnytaste.com
Servings: 18 • Serving Size: 1/18th •  Old Points: 3 pts • Points+: 5 pts
Calories: 168.2 • Fat: 2.9 g • Protein: 3.1 g • Carb: 33.1 g • Fiber: 1.2 g • Sugar: 17.1 g
Sodium: 191.8 mg

Ingredients: 

  • 2 3/4 cups cake flour*
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt 
  • 1 1/4 cups sugar
  • 4 tbsp softened unsalted butter
  • 3/4 cups unsweetened applesauce
  • 3/4 cups low fat buttermilk
  • 2 cups blueberries
  • 1 large egg, beaten
  • 2 large egg whites
  • 2 tsp vanilla
  • baking spray

Directions:

Preheat oven to 325°.  Grease a 13 x 9 inch baking pan with baking spray.

In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.

Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes. Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.


Add wet ingredients to the flour mixture and stir until just blended.  Gently fold in blueberries.

Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.  Serve room temperature.


Note: For the photo I made half of the cake using a 9 x 9 inch pan for nine servings, same baking time but the recipe is written for a full sheet cake. I'll leave it up to you how many servings you want to make!


*If you don't have cake flour, here's a great tip on how to make your own from Joy The Baker.  I'm sure you can do this with whole wheat flour too, but I think it will effect the taste and texture.

122 comments :

  1. Oh, this looks absolutely delish! Will definitely be trying it soon.

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  2. What a great, versatile cake this is Gina! It looks so delicious and moist. Perfect for breakfast or dessert!

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  3. Could I pour the mix into a muffin pan? I thought it would be easier to portion out since I am on ww. Thanks. Looks yummy as do all your recipes.

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    Replies
    1. Yes of course, it would make 24 and bring the points down to 4 I think.

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    2. 24 Muffins makes it 3 PP! :o)

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  4. This looks awesome!! And I'm sure it'd be great with other fresh fruit too, such as raspberries or blackberries. And considering it's memorial weekend coming up, this would be the perfect dessert along side the homemade sorbet I'll be making as well.

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  5. So is this more of a cake for dessert or like a coffee cake for breakfast? Either way, it looks really yummy! :-)

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  6. This looks really yummy! Gina, can it be made with whole wheat pastry flour?

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    1. I'm sure but not so sure if it will effect the texture.

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  7. Oh, how I wish I could justify making this for my little family of 2. :)

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    1. Couldn't you make it half like Gina did? I am definitely going to make it for hubs and I! I will either half it or just give half to a neighbor or someone.

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    2. i agree! sometimes i even cut a recipe in 3rds if i can!

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    3. I'm making it for my family of two tonight. I'm cutting the recipe in half and will have a small piece every night for the next few nights :)

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    4. Stacy, I bet this recipe would freeze great. Make it, cut into individual servings, wrap in plastic wrap, then stick in the freezer. When you want one take it out and it should thaw in less than an hour. Hope that helps.

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    5. It definitely freezes well! Though I can never wait the hour for it to thaw, so 25 seconds in the microwave works perfectly!

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  8. This looks like a "must try"!

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  9. Looks delicious! What about adding some lemon juice and zest to the batter?

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  10. I just bought some blueberries...I may use a muffin pan instead :)

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  11. Would you suggest doubling the recipe if I wanted to make it in a bundt pan?

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    1. I think the whole recipe would work in a bundt.

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  12. This cake is so pretty! I love this idea!

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  13. Today I have also uses blueberry for a new cake, I must try yours! Really delicious!

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  14. Great recipe....a must try for sure

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  15. Can't wait to try this!! So simple too, which is right up my ally!

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  16. I was wondering if I could sub blackberries for blueberries. Just bought a whole bunch on sale, and my son and DH prefer blackberries anyways. Looks amazing (as do most of your recipes!)

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    1. Just be extra careful stirring them in, as blackberries are more delicate than blueberries and will tend to fall apart.

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    2. I'm sure they would be wonderful.

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  17. Чудесен десерт!А как само ще върви с чаша ароматно кафе....Браво!

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  18. I think a little lemon zest in here would be great, too! :)

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  19. I Looooove Blueberries!! The powdered sugar on top is a great idea, but on my end, I will try it with Maple Syrup (I guess the fact that I am from Quebec, Canada, has something to do with it!). It gives a sweet taste to my desserts and on top of that, it is healthier than sugar! I know it is not always easy to find but I get mine (Organic Maple Syrup) online with Rouge maple. It's certainly the best I've tasted so far. Anyways, thanks for sharing this recipe! Will definitely try it with a Quebec touch!

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  20. This looks amazing!!! It reminds me of the cakes they serve at Starbucks.

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  21. This looks amazing! Im always looking for new low fat slighly sweet baked goods to serve with our morning coffee!

    I had a different recipe for a blueberry cake...but this definately wins on the health scale! Thanks!!

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  22. *SWOONS* This looks amazing.

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  23. This looks like a really yummy cake!

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  24. Looks so good! I wonder if you can substitute the sugar for something like Stevia? 5 points is a lot to give up for dessert!

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    1. You could probably do a 50/50 blend.

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  25. This looks awesome...I can't wait to try it this weekend!

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  26. I LOVE blueberry cake, and I love baking with buttermilk, so this just sounds prefect! Your recipe looks really good! Mmm I could eat a piece right now!

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  27. This looks divine.
    Gina - would frozen blueberries work here. Iam from South Africa and blueberries are not in season now.

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  28. Looks so yummy! How long will the cake stay good in the fridge? Can you freeze it? I would like to make it a few days in advance for Memorial Day. Thanks!

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  29. Just gorgeous!! Yum!! Perfect with my morning coffee!!

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  30. Great use of seasonal fruit! Do you think strawberries could be added to make a "red, white and blue" cake for Memorial Day?

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    1. I'd try raspberries. It would be divine!!!!

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  31. This looks delicious - I love blueberries in baked goods! I may have to try this with muffins - I have no willpower when it comes to portion control!

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  32. do you have to use cake flour? jackie

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    1. I put a link at the bottom of the recipe showing how to make your own cake flour.

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  33. This looks great! I was just wondering if you'll ever post a recipe for low fat buttercream (I have seen some products that might work, but I've been to hesitant/busy to try).

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    1. Probably not, butter ream without the butter just isn't butter cream. What products would you use?

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    2. Land o'Lakes has a product called "Cinnamon Sugar Butter" and it contains approximately half the fat of regular butter. The Land o'Lakes website has several recipes for this product, including a butter cream frosting made with it: http://www.landolakes.com/recipe/3164/mini-cinnamon-cupcakes
      They also have other spreads (honey, regular, light, etc), so I was wondering that there might be a possibility of making a regular butter cream from one of the other flavors.

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  34. I was wondering if I could substitute soy milk for the buttermilk?

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    1. I'm not sure how it would turn out but give it a try.

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  35. My kids and I hand picked 4 pints of grape sized blueberries yesterday and I was looking for some new recipes....CAN'T wait to make this later!!!!!!!

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  36. I made this the day you posted it!!!! Soooooo good :)
    What a great excuse for Farmers Market Oregon Blueberries!

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  37. I've been wanting to bake something with blueberries soon! This looks great!

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  38. I've been using the powdered buttermilk in recipes that call for buttermilk. It seems to work just fine, but wonder how it will affect the WW points? I just don't use enough buttermilk to buy it in a carton. The powdered keeps a very long time in the refrigerator. What do you think? Thanx

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  39. This looks SO scrumptious. I have blueberries I need to use up so I think I might make some of these.

    Thanks for sharing!

    Jennifer
    www.jennifersikora.com

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  40. Has anyone tried using Stevia or a sugar alternative?
    Would this work Gina?

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  41. perfect timing! i just picked 3 lbs of blueberries today and wanted to look for a LF recipe.....would this batter work as muffins ???

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  42. In the oven! Blueberries were on sale at my grocery store... so I bought some! I never buy them b/c they're usually so expensive!!

    This is going to be perfect to take to our memorial weekend outing tomorrow! (I snuck a taste of the batter! YUM! lol)

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  43. I'm making 2 of these...one for home and one for my Sunday School class for tomorrow morning. The first one is out of the oven and I'll admit that I didn't let it get to room temp before trying. Scrumptious! This recipe is definitely a keeper!

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  44. Just want to say how much I appreciate your creation and sharing of recipes! I am a registered dietitian and foodie who is always looking for a healthy way to enjoy seasonal favorites. You never cease to amaze me with delicious dishes that are healthier than I could have thought possible! Thanks for sharing your hard work and making it a little easier for the rest of us to prepare healthy and tasty dishes for those we love. Can't wait to try out some of your newest recipes!

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  45. This is great! I am enjoying it right now!

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  46. I love that this could be an after dinner dessert or made for breakfast!

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  47. Gina and others,

    I'm not sure what happened but I tried this cake twice and both times it was just sticky/didn't seem done and didn't set up like a cake should. All of my ingredients are fresh and I followed the recipe as closely as possible.

    Any ideas? I would love to improve!

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    1. Strange, did you use the same size cake pan? Were there any changes to the recipe? I made this twice and it worked both times.

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    2. Thanks, but I think I figured it out. Funny enough, I'm not sure that I was using all-purpose flour (then converted it to cake flour) because I'm working out of a friend's kitchen who isn't here. It worked perfect for my Mom, so I'll try it with a fresh bag of flour! :)

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  48. Sounds like a perfect recipe for this Memorial Day weekend!

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  49. Have this baking right now, added some lemon zest and juice as some people suggested. And I just couldn't help myself, added a little oat and brown sugar topping. Can't wait for it to be done!!

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  50. Made this today, it was delicious! I did have to put it in for a bit longer. Anyway it was enjoyed by all four members of my family.

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  51. I've bookmarked this yummy looking cake to try soon. I'll definitely make the half batch for our little family of Weight Watchers :-)

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  52. Hi Gina, I have cake flour and self rising cake flour, which one do I use, does it make a differance?

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  53. Made this cake to have with our morning coffee and it was absolutely delicious! I wouldn't change a thing. Thank you again for posting!!

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    1. Hi, did you use regular cake flour or self rising,I have both and don't know which to use,thanks

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  54. Made this cake for a dessert for our Memorial Day BBQ over the weekend and the family all loved it! Definitely a keeper. The cake was moist and light and bursting with blueberries. Fantastic. Thanks Gina!

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  55. So the cake flour link you attached, I would use 2.75 cups of regular flour, then make the cake flour?

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  56. Catcitytennis5/29/12, 6:39 PM

    I made this yesterday for a neighborhood picnic. Unwittingly, I used bread flour instead of all purpose (which I converted to cake flour) and didn't realize it until the cake was in the oven. After it cooled slightly, I cut a small piece afraid of what I had done...but it was quite good and I took it to the picnic. When I sat it down and saw all the brownies, apple pie and cookies, I thought, no one will want to eat this simple cake. To my huge surprise it was deemed the "hit" of the bbq! Not one crumb was left. So I'm going on record as saying this is hard to mess up. Also, I did Bake about 10 minutes longer.

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  57. I tried this over the weekend and was disappointed with the results. The batter tasted great but after I baked the cake all of the blueberries sank to the bottom and the cooking time for me was way off. The center was still raw and the outside edges were burnt. We ended up throwing it all out.

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  58. Cindy Krenke6/2/12, 2:56 PM

    I am so going to make this this weekend! Looks delish :)

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  59. I just made this tonight. I have to say, I'm not a huge fan. It just isn't sweet enough for me.. all I taste is the tartness of the blueberries and nothing to counteract that flavor. Even with powdered sugar on the top, its just not sweet enough. On the other hand, my cake did come out exactly like the picture, and I had no problems with the batter or baking time (cut the recipe in half, and I "converted" all purpose flour into cake flour as suggested).

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  60. I was a little hesitant to make this after reading some of the comments about the cake not being sweet enough - but I'm glad I went ahead and baked it. It is moist, flavorful and bursting with juicy blueberries. (And that's after tasting it without the powdered sugar on top!) Another great recipe to add to the list. I can't wait to make it in muffin form next time.

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  61. I am not a baker at all and I found this so easy to make. I have made it twice, once for a barbeque and once for a late large family breakfast, both times with sweetened applesauce, and each time I got so many compliments. I also used two 9-in round cake pans and had one for the party and one for later each time. This a great summer desert or breakfast and will probably make it 3-4 more times since blueberry season is around the corner! Thank you!

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    1. I saw a bottle of applesauce in my pantry, so I decidded to try out this recipe. But it doesn't say unsweetened on the label, so I'm guessing that it's the sweetened kind. I was just wondering, did you adjust the amount of sugar you used when you made this with the sweetened applesauce?

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  62. I love ALL of your recipes, but this one didn't do it for us.....I don't know what happened, it was like lead, very dense! i very well may have done something wrong

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  63. Can I use Pancake mix instead of cake flour ?

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  64. I made these as cupcakes and they were delicious. The only complaint I got from my boyfriend and family is that they are very, very sticky. Is there anyway to fix that?

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  65. Hi! I just had to say that I made this cake last night and it is AWESOME!! Even my hubby likes it and he's pretty picky. I recently started dieting and I do not think I woud be nearly as happy about it as I am without skinnytaste! So thank you!!!

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  66. I just wanted you to know that you made this pregnant lady VERY happy!!!! :) This cake is my newest craving...like the kind of craving that I think about ALL day long & cannot wait to get home & eat it. It's pretty pathetic HOW much I love this cake, but it has to be one of the best fruit cakes that I have ever had! The cake flour totally MAKES it & I can see why you wouldn't recommend using regular flour. I actually did not have any buttercream, so I just used 2% milk & it turned out fantastic!!
    Thank you for another WONDERFUL recipe. I cannot wait to make this again & again. :)

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  67. Great recipe, it remains only to apply in yourpractice

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  68. This is baking right now & our whole house smells grand! I'll let you know how it is :)

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  69. Moist, a little sweet, fabulous! This will be baked again in our household! :d

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  70. Made this for my in-laws yesterday. I only made half the recipe. They gobbled it up! Love this website and your delicious recipes. Will definitely make again.

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  71. This was my first tempt at a cake from scratch and I picked a winner!!!! It was soooo good and very easy!! The only part I messed up was trying to get it out of the pan so it looked pretty like the picture. Didn't work with the 9x13 inch cake :(

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  72. This is a great recipe! I made this as a birthday cake for my mom who adores blueberries (she is in her late 60's and still picks 80lbs. of blueberries each season, freezes them and eats them every day of the year!). Paired it with homemade coconut blueberry ice cream and it was a huge hit. Thank you, gina!!!

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  73. I made this for a Father's Day picnic and it was AMAZING! I chose to top it with fresh, homemade whipped cream, and it was perfect! I think nearly everyone at the picnic had seconds. Personally, I think it might be better for breakfast or brunch (only because it resembles blueberry muffins). Also, I made the full recipe, and it required much more time than 30-32 minutes (maybe 45 total). In any case, it was delicious and moist, and it was a big hit! I will definitely make it again. Thanks for another hit, Gina! : )

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  74. Sally Renna6/24/12, 8:44 PM

    Made this today, absolutly delicious, I made it with organic blueberries and organic applesauce, nice and lite , I did have to cook it for 40 minutes, but so worth it!!

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  75. Made this tonight and it is amazzzinngg!! Love it! Glad to find a use for the unsweetened applesauce and buttermilk I had in my fridge from a previous recipe. Great topped with powdered sugar!!

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    1. Sally Renna6/25/12, 4:42 AM

      I agree, topped with powdered sugar was great and pretty, great dessert to take to a BBQ, love Ginas site!!

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  76. Thanks for this awesome recipe! I just made it this morning and don't think it will last until tomorrow! I did substitute fresh strawberries and rhubarb for the frozen strawberries because that is what I had on hand. Next I'm going to use this recipe for making cupcakes, but ommit the fruit. Instead, I'll add some homemade jam into the icing I'll use for the cupcakes! LOVE your website!

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  77. Thank you for the recipe! I made it only once, it came just as you said, summery and light, and delicious!!!!!
    It was eaten in one evening by only 4 adults and 3 kids! :)))
    I am actually making it again, as an encore demand from my friends and family!

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  78. What a treat! It tasted almost like a blueberry muffin so I brought my leftovers to work this morning. I think the batter is a great base for almost any fruit addition.. I'm thinking of doing raspberries in place of blueberries with a lemon icing/glaze. Thanks!!

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  79. I made it today and mmmmmmmm, good! No icing or cool whip needed at all. Will definitely make this again. Made 1/2 recipe in 9x9 glass dish and tweaked Gina's recipe a teeny bit:

    * used 1/2 sugar and 1/2 Splenda
    * like others, baked a bit longer
    * Saco Buttermilk blend instead of liquid

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  80. I made this today .. very easy to prep, and tasted great. The only thing is it took about 40-45mins to bake (not the mentioned 30-32mins)

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  81. What happens if you don't use cake flour? Making this tomorrow with amy summer fun cooking class and not sure if I have the cornstarch.

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  82. This was fantastic (though I, too, cooked it much longer)! Far superior to boxed mixes even when those are made with the full-calorie ingredients. I think it's the structural integrity that makes it seem so high-quality; it doesn't fall apart the way box mixes tend to. Nice for frosting. I used frozen blueberries and they mostly sank to the bottom (probably because they defrosted while baking), but the flavor was still great. I frosted with a homemade lemon butter icing. Amazing!

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    1. I'm sure frozen berries are heavier, that's probably why they sank.

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  83. I made this last night and it was delicious, but the cooking time was way off. I had to turn the oven to 400 and let it bake for an additional 10 minutes. Great recipe otherwise!!

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  84. Gina, thank you for perfecting this recipe and posting for us.I made it last night and can't keep away from it. It's so moist and light.
    I took advantage of your suggestion at the end to turn flour into cake flour. It's so easy to do and worked like a charm.
    Carol

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  85. So at the end, it came our GREAT.. but I ran into a problem that when I added apple sauce to the sugar-butter-egg mixture (which I made sure was nice and creamy), the butter separated.. I tried another batch, making sure I add the apple sauce slowly, and the same thing happened.. I gave up and just used that regardless. Still came out very good, but I wonder what went wrong??
    BTW, thanks for a pointer about cake flour - had to use it :)

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  86. Gina and all - Just want to say this is one of the best cakes I have ever made! Obviously it is not suppose to be a really sweet dessert cake, but I made it for my family over the weekend and we had it for both dessert and at breakfast. It is just so good you can eat it anytime! This cake was light, extremely moist and fluffy, incredible flavor, bursting with blueberry goodness..me and my family could not get over how good it was. The only changes I made was adding lemon zest from 1 lemon, and I used 3/4 cup whole wheat pastry flour. The other 2 cups I used regular ap flour converted to cake flour. Thanks so much Gina! I will be making this a lot!

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  87. I agree, this recipe is great! I read all the other reviews about how it is not sweet, and I have to say that I disagree. It has just the right amount of sweetness! My only changes were using light brown sugar (the ingredients didn't specify granulated...) and I used frozen blueberries that I had on hand. It made the batter a blue/brown color, but I didn't mind. It was still delicious :)Also, I put it in for exactly 30 mins and my blueberries didn't sink, it was cooked in the middle, and the sides didn't burn. Not sure what went wrong in the above comments, but don't let it deter you from trying this!

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  88. I was so excited to make this. It totally flopped though. Mushy in the middle and hard, dense outer edges. So disappointed, had to toss it. :(

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    1. Hmm, wonder what happened, did you change anything?

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  89. Your blog is amazing!!!

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  90. How do I make this gluten free? Would any gf blend work?

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  91. YUM! Made this today for my dad's 83rd b'day. Used eggbeaters instead of eggs and did the "trick" for making your own cake flour (although I didn't sift it as many times as recommended). Came out wonderfully. Thanks for another great recipe!

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  92. I made this cake last night and it was amazing. I used a bundt pan and had to bake for about 45 min. Instead of powdered sugar I made a glaze from about 1/4 cup powdered sugar and vanilla. To me it tasted like the buttermilk donuts we used to get as kids at the donut shop. Thanks and look forward to more of your creations.

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  93. I made this again, this time replacing the blueberrys with strawberrys, so good.... I assume you can replace with blueberries with just about any fruit you want....

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  94. Is there a way to print your recipes without having to print all the pics and all the posts/comments? Susan C.

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