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Buttermilk Blueberry Cake


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  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3-3/4 cups plus 1 Tablespoon all purpose flour
  • 2 large eggs
  • 2 large egg whites
  • 1-3/4 cups buttermilk
  • 1-1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 2 teaspoons grated lemon zest
  • 2 cups blueberries



Step 1

Heat oven to 350 degrees. Coat a 9 inch springform pan with cooking spray. In a large bowl, whisk together the baking powder, baking soda, salt and 3 3/4 cups flour; make a well in the center. In a medium bowl, whisk together the eggs, egg whites, buttermilk, granulated sugar, oil and lemon zest. Pour into the well of flour and stir to combine (a few lumps in the batter are ok - do not overmix). In a medium bowl, toss the blueberries with the remaining Tablespoon flour to evenly coat. Fold all but 1/2 cup of the blueberries into the batter and top with the remaining 1/2 cup blueberries. Bake until cake is brown and a wooden pick inserted in the center comes out clean, 70 to 75 minutes. Let the cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

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