Easy Blueberry Buttermilk Cake

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!

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!Easy Blueberry Buttermilk Cake

I love having blueberries in any dessert because it adds that glorious moist addition to every bite. A few other recipes I enjoy are Blueberry Banana Bread, Blueberry Oatmeal Muffins (which are also gluten free and dairy free), Blueberry Scones and Blueberry Peach Crisp.


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.

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!

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

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!

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!

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!
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5 from 2 votes
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Easy Blueberry Buttermilk Cake

7
Freestyle Points
168.2
Calories
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 18 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
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!

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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1/18th, Calories: 168.2kcal, Carbohydrates: 33.1g, Protein: 3.1g, Fat: 2.9g, Saturated Fat: 1.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 17.5mg, Sodium: 191.8mg, Potassium: 0mg, Fiber: 1.2g, Sugar: 17.1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7
Points +: 5