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Wednesday, August 22, 2012

Blueberry Summer Cake

Fresh blueberries are baked into this moist cake for the perfect summer dessert.

½ cup buttermilk
1 stick unsalted butter, room temperature
3/4 cup sugar
1 egg at room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Zest from 1 large orange
2 cups fresh blueberries
1/3 cup brown sugar for top coating 

Preheat the oven to 350ºF. Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour.
Then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
 Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with brown sugar or (I used turbinado sugar).
 Bake for 35 minutes. Check with a toothpick. Let cool at least 15 minutes before serving.  Enjoy!!!

Recipe adapted from Alexsandra's Kitchen.


  1. Lea, this cake looks gorgeous!!! love the blueberries in it:)

    1. I love blueberries too:))))))
      Thank you Inessa♥¸.•*´¯*♥

  2. Can I use mIlk instead of buttermilk because I dont wanna run to store :)

    1. I would suggest Buttermilk, it tastes better:)

  3. I made this cake today and I loved it! I did everything the way you instructed. I think next time, I am not adding any zest and a little more sugar (about 1 cup, instead of 3/4 cup). If I would had just covered my cake with sugar, I think that would have been enough sugar, however, I, being the exploring type, have made a strusel on top my Blueberry Cake and baked it at 320 degree oven for an hour. The cake smelled intoxicating and delicious. The final product was worth sharing with friends and neighbors. (At the lower temperature, the cake baked through very well and had a beautiful golden color.) Thank you so much for sharing your wonderful recipes with us and all of your hard work Lea. God bless you! -Tanya

    1. .·:*¨¨*:·.Thank.*¨*.you.*¨*. Tanya.·:*¨¨*:·.

  4. So, I liked this cake so much that I made it again. This time, I noticed that I used almost a whole cup of buttermilk, instead of 1/2 cup. Instead of adding all butter, I added 3/4 of stick of butter and 1 TBsp coconut oil. And I also added two eggs. Don't know why. However, before baking, I topped the cake with cut up macademia nut and regular sugar. I completely eliminated any kind of zest and baked at 320 degrees, for only 40 minutes. It was ready! I loved the flavor and the macademia nuts gave it a nice crunch. Thank you for the recipe again Lea. This cake is going into my go-to recipe pile. God's blessing to you and your family. -Tanya

    1. Yum macadamia nuts sounds so good!!! I like zest in this cake. Love the coconut oil when added to baking recipe. When I bought a gallon of coconut oil few years back, I substitute butter with it. The taste with coconut oil was awesome. I like to make a twist on recipes too:) Thank you Tanya for great tips:)))))
      ¸.•*❈*•.¸God Bless you¸.•*❈*•.¸

  5. I made a similar recipe earlier this week, and it was wonderful, so I know yours must be too! Thanks for sharing on Foodie Friends Friday!

  6. I'm perplexed. The recipe states to bake in a 9" square pan when the pic is clearly of a 9"x13" rectangular pan. Which one is correct?

    1. You can use 9 x 13 for thinner cake and 9 inch will be thicker one :)

  7. This is another recipe with no link to put in my recipe box. Why do some recipes have a link and other recipes don't? I would really like to save the collection altogether in the recipe box. Your recipes look so delicious. This is my first day here on this site. So wonderful!


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