Easy Blueberry Buttermilk Cake

This light and Easy Blueberry Buttermilk Cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer.

A slice of Blueberry Buttermilk Cake on a plate.
Easy Blueberry Buttermilk Cake

I know many of my readers prefer baking from scratch over using boxed mixes, so I love to test new recipes and share the very best with you. This Blueberry Buttermilk Cake is one of the winners. Blueberries are one of my favorite additions to any dessert. A few other blueberry recipes I enjoy are Blueberry Banana BreadBlueberry Oatmeal Muffins (which are also gluten-free and dairy-free), Blueberry Scones, and Blueberry Peach Crisp.

A slice of Blueberry Buttermilk Cake on a plate.

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 set out to make a cake loaded with fresh blueberries without all the butter you would typically find in most cake recipes. I was so pleased with the results, and you will be too! The blueberries are the star of this light cake. Each bite is bursting with juicy blueberries. I used fresh berries, but you can use frozen if you prefer.

Creating low-fat baked dessert recipes is tricky and usually requires a few rounds of experimenting. Luckily, it only took me two attempts to get this cake just right. On the first attempt, I didn’t use buttermilk and used double the applesauce. Although it worked, it was a little dense, whereas this final cake is perfectly moist and fluffy. This recipe only uses four tablespoons of butter, plus applesauce, a great fat substitute in baked goods.

Is buttermilk good for baking cakes?

Yes, buttermilk is good for baking cakes. Buttermilk is more acidic than regular milk, which helps break down gluten, leaving you with a more tender, moist cake.

For some more buttermilk recipes, try my Chocolate Chip Buttermilk Scones and Skillet Mixed Berry Buttermilk Cobbler. And, buttermilk isn’t just great for baking desserts, it’s also excellent in savory recipes, like my Buttermilk Roasted Chicken, Cobb Salad with Buttermilk Ranch, and Buttermilk Mashed Potatoes.

How to Serve Blueberry Buttermilk Cake

I didn’t think this blueberry cake needed any frosting, so I simply topped it with a little powdered sugar before serving (completely optional). You can even serve it with some whipped topping or Greek yogurt on the side.

Since this cake isn’t overly sweet, it also makes a delicious breakfast. I love eating it with my coffee in the mornings.

Blueberry Buttermilk Cake Variations:

  • Use frozen blueberries instead of fresh.
  • Swap the blueberries for strawberries, raspberries, or blackberries. Or use a combination and make this blueberry cake a mixed berry cake.
  • Pour the batter into two muffin pans to make blueberry buttermilk muffins.
  • Halve the recipe and bake in a 9-inch square pan for fewer servings.
  • If you don’t have cake flour, check out this helpful tip from Joy The Baker on how to make your own.
  • If you don’t have buttermilk, substitute it with milk and yogurt. See this helpful yogurt swap guide.

A slice of Blueberry Buttermilk Cake on a plate.A slice of Blueberry Buttermilk Cake on a plate.

More Blueberry Recipes You’ll Love:

A slice of Blueberry Buttermilk Cake on a plate.
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5 from 20 votes
Did you make this recipe?

Easy Blueberry Buttermilk Cake

7
7
7
SP
168 Cals 3.1 Protein 33 Carbs 2.9 Fats
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 18 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
This light and Easy Blueberry Buttermilk Cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer.

Ingredients

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

Instructions

  • Preheat oven to 325F. 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.
    Cake batter in a bowl with blueberries
  • Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
    Blueberry cake batter in cake pan.
  • Serve room temperature.
    Cooked blueberry cake in pan.

Video

Notes

 
*If you don't have cake flour, here's a great tip on how to make your own from Joy The Baker.

Nutrition

Serving: 1/18th, Calories: 168kcal, Carbohydrates: 33g, Protein: 3.1g, Fat: 2.9g, Saturated Fat: 1.5g, Cholesterol: 17.5mg, Sodium: 191.8mg, Fiber: 1.2g, Sugar: 17.1g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 5
Keywords: blueberry cake recipe, buttermilk cake recipe, Easy Blueberry Buttermilk Cake, healthy cake recipes, moist blueberry cake

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172 comments

  1. I love your recipes and am going make this!! But seriously who  eats 1/18 of a cake!  😀❤️

  2. I do not have unsweetened applesauce on hand. Is there anything else I can substitute?

  3. We loved the texture and just-sweet-enough flavor. Like a blueberry pancake without the syrup, but you don’t even miss it!

  4. When we try a new recipe in our house that we really like we say “It’s a keeper”. I made this yesterday and almost half of it got devoured before it even had time to cool off and add any powdered sugar on top! For anyone wondering about substitutions, here is what I did:

    I did the cake flour trick with the cornstarch by taking out 5 1/2 tablespoons of all purpose flour (1/2 tablespoon per 1/4 cup flour) and replacing it with the same amount of corn starch. I did not sift but I did whisk it really well. I had homemade buttermilk on hand already by doing the milk/yogurt trick Gina showed us- https://www.skinnytaste.com/cooking-with-yogurt-how-to-substitute-yogurt/ , I used Silk brand unsweetened almond milk in this by the way! Lastly, I substituted Truvia blend (6 tablespoons total) for the sugar which really helped to bring the calorie count down to 125 for 18 servings or 150 calories for 15 servings. This recipe is definitely a keeper!

  5. Made this today with my fourth grader before he starts school tomorrow. It was so easy to make and absolutely delicious. Thank you for all of your recipes that I can enjoy with my family and know that they are all lightened up!

  6. I made these into two dozen muffins. They were delicious! I did not have buttermilk so I just used skim milk and added vinegar and I did your suggestion for making the cake flour. It worked out perfectly and my kids and everyone loved them! I will be freezing some of these and definitely making more in the future! Thank you.

  7. Sorry my comment was meant to read…can I LEAVE OUT the  egg whites? 

  8. Hey, can I make the egg whites? 

  9. I made this cake and it took 1hr and 15min to cook at 325degree not the 30-32 minutes that the recipe said.  VERY DISAPPOINTED!!!!!!!!!!!!!!!!!!!!!!!!! I don’t even want to give a 1 star for rating.

    • I made this recipe yesterday and 30 minutes was perfect- I probably could have even taken it out a minute early.  It was delicious and I followed the ingredients and instructions to a T.  When you cook or bake, it’s understood that all ovens are different and the writer cannot speak for every single oven in the world.  It’s just basic knowledge.

    • I made it too and it took exactly half an hour.. maybe it’s your oven. If I would’ve left it any longer, it would’ve started to burn. 

  10. This is dangerously delicious!!! 
    We ate the whole thing in 2 days!

    I used 1 cup of sugar instead of 1 1/4 and it was sweet enough for us.
    I put 1 cup of fresh blueberries and 1 cup of frozen summer fruit (strawberries, raspberries, blackberries) it turned out amazing!

    Definitely preparing it again 👌🏻

  11. Is there any reason why almond flour could not be used as a flour substitute? Should I add baking powder for lift?

  12. I am new a vegan recipes and I thought butter and buttermilk was not vegan.  If this is vegan – I’m super excited to make it! 

  13. I want to subscribe but both my personal and work very legit email addresses are denied. Why??

    • I am not sure why you had trouble, but I have subscribed you. If you do not start receiving emails from me, let me know!

  14. Can this be made with Cup 4 Cup?
    Thanks 

  15. I had three adult “children” in my kitchen at the same time — and in a short time the cake was gone!
    One asked if I would make it with blueberries and bananas, one asked for the recipe with raspberries, and the other one said to just make the same (blueberries) again.

    If I add banana – would that be 1 cup blueberries and 1 cup mashed banana ?, Or, if I just make it with raspberries – do I change any ingredients ?

    Thank you!

    • Decided banana would mask the blueberry flavor… however the raspberry version was as good as the blueberry.

      • A friend made it for us and it was excellent! It wasnt overly sweet, but tasty and moist and satisfying with no frosting!

    • I would just replace the applesauce with mashed banana

      • Can I freeze this bread?

      • I had buttermilk to use up and had the perfect amount of cake flour left in my canister! I’ve already had a couple pieces! So delicious ! It baked perfectly at 32 minutes. Can’t wait to have some in the morning with coffee!

  16. Try gently coating the blueberries in a bit of flour before adding them to the batter. I hear that keeps the berries from sinking. Im going to make this using Bob’s 1 to 1 Baking gluten free flour with some corn starch added in it to create a  gluten free version. I need to use up some buttermilk and some berries. 

  17. SO VERY HAPPY to see WW is posting your recipes!! AT LAST!

    • Goodness! I thought I saw this on a WW post and I was WRONG. Very sorry! I still maintain they should be in cahoots with you and your fine recipes!

  18. Gina, this looks so good. Actually, it looks TOO good, with 7 pt. I’m afraid I’ll be tempted to have more than one piece. There’s just me doing WW. Forgive me if you’ve already done this, but I’d love it if you had mug cake recipes, or recipes for 2. Thanks for all your wonderful recipes. I don’t just read them, I make them and I’ve never been disappointed.

  19. Hi Gina- have you experimented with gluten free flours…what might be closest to cake flour for a substitute? GF flours’ consistency and textures greatly impact taste and rise. 

  20. I make this using 2/3 cup of honey in place of the sugar and it comes out wonderful, love this cake! I sub the honey in almost every recipe because I try to avoid white sugar as much as possible.

  21. QUARANTINE SUCCESS!! I halved the recipe,  used an 8×8 inch pan  made my own cake flour and buttermilk, and replaced the apple sauce with vanilla yogurt  It was excellent!! I did have to bake it a little longer and keep checking every few minutes!! WILL DEFINITELY BE MAKING IT AGAIN!! 

  22. Not a success – I had to make my own cake flour so maybe my measurements were off but the outer edges were good but inside was extremely mushy – I had to bake for significantly longer than the recipe states and the middle never really firmed up (+20 minutes longer than original recipe). I may try again with “real” cake flour since it was tasty so I wanted it to work out!

    • The exact same thing happened to me! It’s still in the oven yet again… hopefully the inside will cook without burning the outside !

  23. Seriously incredible – I will be making this often and for whenever someone comes to visit – words cannot express how delicious this is!

  24. I know this is an old post but I just made this as muffins to get rid of buttermilk and they are good, I am allergic to apples so I replaced with bannanas and did half white sugar half brown and frozen blueberries with some lemon juice. I did find that the berries sunk but still tasted good and you definitely don’t taste the bannanas. Just thought I’d let people know bannanas work In place of the applesauce!

  25. FANTASTIC! Replaced 1 cup of the sugar with half cup of stevia and it turned out AMAZING! Definitely going to bring to my next get together! 

  26. Made this blueberry recipe today.  Didn’t have buttermilk; added lemon juice to milk (worked great!) Topped with powdered sugar.  Delicious.   Hubby loved it too.  Will try freezing for pull-out snacks.  

  27. Hmm put this in the over didn’t see the trick for making it cake flour,  made it with regular flour… hope it comes out ok =(

  28. I just made this for my family’s summer barbecue. Holy cow!! It was deliciously moist, perfectly sweet, and absolutely incredible fresh out of the oven with a sprinkling of powdered sugar. As someone with a gluten intolerance, I subbed the cake flour for a one-for-one gf flour. It worked great! I highly recommend this recipe. 

  29. Can't wait to try these!

  30. I didn't care for this recipe. It took much longer to bake, the blueberries all sank to the bottom, and it was overly sweet and lacking a richness you anticipate/expect from a dessert. I wouldn't make it again – it left me feeling unsatisfied. (BTW, I do enjoy many of your recipes, just not this one. 🙂

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

  32. 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….

  33. 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.

  34. 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!

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

  36. Your blog is amazing!!!

  37. 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. 🙁

  38. 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!

  39. 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!

  40. 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 🙂

  41. 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

  42. 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!!

  43. 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!

  44. 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.

  45. 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)

  46. 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 9×9 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

  47. 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!!

  48. 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!

  49. 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!

  50. 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!!

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

  51. 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!!

  52. 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! : )

  53. 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!!!

  54. 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 9×13 inch cake 🙁

  55. 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.

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

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

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

  59. 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. 🙂

  60. 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!!!

  61. 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?

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

  63. 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

  64. 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!

    • 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?

  65. 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.

  66. 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).

  67. I am so going to make this this weekend! Looks delish 🙂

  68. 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.

  69. 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.

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

  71. 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!

  72. 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!!

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

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

  75. 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.

  76. 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!!

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

  78. 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!

    • 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.

    • 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! 🙂

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

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

  81. 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!

  82. 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!

  83. 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)

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

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

  86. 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

  87. 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

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

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

  90. 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!!!!!!!

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

  92. 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).

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

    • 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.

  93. do you have to use cake flour? jackie

  94. 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!

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

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

  97. 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!

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

  99. 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!

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

  101. 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!

  102. This looks like a really yummy cake!

  103. *SWOONS* This looks amazing.

  104. 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!!

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

  106. 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!

  107. I think a little lemon zest in here would be great, too! 🙂

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

  109. 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!)

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

  111. Great recipe….a must try for sure

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

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

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

  115. I just bought some blueberries…I may use a muffin pan instead 🙂

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

  117. This looks like a "must try"!

  118. Oh, how I wish I could justify making this for my little family of 2. 🙂

    • 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.

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

    • 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 🙂

    • 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.

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

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

  120. So is this more of a cake for dessert or like a coffee cake for breakfast? Either way, it looks really yummy! 🙂

  121. 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.

  122. 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.

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

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