Easy Blueberry Buttermilk Cake Food

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EASY BLUEBERRY BUTTERMILK CAKE



Easy Blueberry Buttermilk Cake image

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

Provided by Gina

Categories     Breakfast     Brunch     Dessert

Time 50m

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 /18th, Calories 168 kcal, Carbohydrate 33 g, Protein 3.1 g, Fat 2.9 g, SaturatedFat 1.5 g, Cholesterol 17.5 mg, Sodium 191.8 mg, Fiber 1.2 g, Sugar 17.1 g

CLASSIC BLUEBERRY BUTTERMILK LOAF



Classic Blueberry Buttermilk Loaf image

Lovely blueberry loaf, flavoured with buttermilk, light in texture and sweetness and full of blueberries. Enjoy any time of day!

Provided by Jennifer

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt (reduce to a pinch if using salted butter)
1 pint fresh blueberries (*or see Notes below for frozen blueberries)
1/2 cup unsalted butter (at room temperature)
1 cup granulated white sugar
2 large eggs (at room temperature)
2 tsps vanilla
3/4 cup buttermilk (at room temperature *see Notes below for how to make your own buttermilk)
Icing/Confectioners' sugar (for garnish)

Steps:

  • Preheat oven to 350F with rack in centre of the oven.
  • Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
  • *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
  • Beat in the vanilla.
  • With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
  • Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
  • Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
  • Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
  • Serve garnished with some icing/confectioners' sugar, if desired.

Nutrition Facts : Calories 264 kcal, Carbohydrate 41 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 105 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

EASY BUTTERMILK BLUEBERRY COBBLER



Easy Buttermilk Blueberry Cobbler image

This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup buttermilk
2 cups blueberries, washed and picked over
1 tablespoon white sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
  • In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
  • Pour batter into cake pan. Scatter berries evenly over the batter.
  • Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

BUTTERMILK-BLUEBERRY BREAKFAST CAKE



Buttermilk-Blueberry Breakfast Cake image

Make and share this Buttermilk-Blueberry Breakfast Cake recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (or more)
3/4 cup sugar plus 2 tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
  • Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.

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