Easy Blueberry Buttermilk Cake
User Reviews
4.8
Easy Blueberry Buttermilk Cake
Description
The cake mixes cake flour, baking soda, and salt for leavening and structure. Sugar and softened butter are creamed together, then eggs and egg whites are beaten in, contributing richness and lift. Buttermilk and vanilla add moisture and subtle tanginess, complemented by unsweetened applesauce which keeps the cake soft without extra fat.
Gently folding blueberries throughout the batter distributes juicy pockets of fruit that bake into the crumb. The batter is poured into a greased 13x9 inch pan and baked until a toothpick inserted in the center comes out clean, approximately 30 to 32 minutes.
This cake is typically served at room temperature and works well as a straightforward dessert or snack, showcasing the combination of buttermilk tenderness and fresh berries without frosting or additional toppings.
Ingredients
- 2 3/4 cups cake flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar
- 4 tbsp butter softened, unsalted
- 3/4 cups applesauce unsweetened
- 3/4 cups buttermilk low fat
- 2 cups blueberries (fresh or frozen)
- 1 egg beaten, large
- 2 egg large, 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.
- Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
- Serve room temperature.
Notes
- If cake flour is unavailable, you can create a substitute using all-purpose flour and cornstarch following a trusted recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1/18th | |
| Calories | 168kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 3.1g | 6% |
| Fat | 2.9g | 4% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 17.5mg | 6% |
| Sodium | 191.8mg | 8% |
| Fiber | 1.2g | 5% |
| Sugar | 17.1g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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