Buttermilk Blueberry Cake

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Buttermilk Blueberry Cake is a delicious summer cake recipe that bakes and rises high and is full of fresh and juicy blueberries.

slice of buttermilk blueberry cake on a white plate with the rest of the cake on a white plate in the background

Many years ago, I cut this recipe out of a magazine at a doctor’s office. This is a cake recipe that actress-turned-Food-Network personality Valerie Bertinelli shared in the magazine. She described it as a lighter cake that she’s made for many years. I can see why it’s a repeat recipe for her. It’s really a lovely summer blueberry cake with great flavor.

overhead shot of bowl of cake batter with blueberries added on top. more blueberries in a measuring cup on the side. lemon and gray/white dishtowel on the side too.

How to make Buttermilk Blueberry Cake:

The batter is pretty typical. A wet batter is made that includes buttermilk, egg whites and lemon zest. There is only 1/2 cup of oil in the whole cake. It’s combined with the dry ingredients to create the complete batter for the cake. Fresh blueberries that have been tossed in flour are stirred in (the flour keeps the blueberries from sinking into the cake while baking). 

overhead shot of blueberry cake batter in a round pan with a white/gray plaid dishtowel and lemon in the background

The batter is then scraped into the pan and topped with a few more fresh blueberries. Sprinkle a little coarse sugar on top before baking.

What kind of pan do you need for this cake?

The pan you’ll use to bake this cake is important to note. Because this buttermilk blueberry cake bakes up tall, you will definitely need to use a 9-inch springform pan. If you don’t have one, you should buy one. You’ll use it for cheesecakes! The batter fills the 9-inch springform pan and it rises well above the top when baking. Don’t try to substitute a 9-inch round cake pan in this recipe unless you take quite a bit of the batter out to make some extra muffins with it.

overhead shot of buttermilk blueberry cake in a pan with a white and gray plaid dishtowel and a bowl of fresh blueberries

It bakes up tall and beautiful!

How to make your own buttermilk:

Add 1¾ tablespoons of freshly squeezed lemon juice to a measuring cup, then pour the milk in the cup to the 1¾ cup line. Let it sit for 5 minutes or so and you will have homemade buttermilk!

overhead shot of slice being taken out of buttermilk blueberry cake on a white plate. serving plates and forks sitting in the background on a gray and white plaid towel. half a lemon and bowl of fresh blueberries in the background.

This Buttermilk Blueberry Cake can be served as dessert, an afternoon snack or as a coffee cake to eat with breakfast. The nutritional information included in the recipe is figured assuming the cake will be cut into 24 servings. This will give you a smaller slice of cake. I recommend you consider it to be 12 or 16 servings and enjoy a larger slice! If you’re counting Weight Watcher points, figure 24 servings and eat the smaller slice for 7 WW points.

buttermilk blueberry cake with a big slice taken out of it on a white plate. half a lemon and bowl of fresh blueberries in the background

Since the recipe only calls for lemon zest and no actual lemon juice, you might consider squeezing your lemons and saving the juice for later (it freezes well). Alternatively, you can combine some of the lemon juice with powdered sugar and drizzle a glaze over this cake. This Buttermilk Blueberry Cake is a nice summer dessert. I love that it’s a lighter dessert. The whole family will like this one. Enjoy!

Here are a few more blueberry cake recipes you might like to try:

slice of buttermilk blueberry cake on a white plate with the rest of the cake on a white plate in the background
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5 from 1 vote

Buttermilk Blueberry Cake

Totally delicious breakfast or snack cake!
7 7 7
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 24 servings
Calories 191kcal
Course Dessert
Cuisine American
Keyword blueberry, buttermilk, cake


  • 9-inch springform pan


  • cups all purpose flour
  • teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • cups buttermilk
  • cups granulated white sugar
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons freshly grated lemon zest
  • 2 cups fresh blueberries (or 12-ounces frozen blueberries, thawed)
  • 1 tablespoon all purpose flour
  • 2 tablespoons coarse sugar (such as Sugar in the Raw or Demerara)


  • Preheat thee oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray. Do not use a 9-inch cake pan- it won't be big enough.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt; make a well in the center.
  • In a medium bowl, whisk together the buttermilk, sugar, oil, eggs, egg whites and lemon zest. Pour into the well of the flour and stir to combine (a few lumps in the batter are OK- do not over mix).
  • In a medium bowl, toss the blueberries with the 1 tablespoon of flour to evenly coat. Fold all but 1/2 cup of the blueberries into the batter. Spread the batter into the prepared pan and top with the remaining 1/2 cup blueberries.
  • Sprinkle with the coarse sugar and bake until the cake is brown and a wooden pick inserted into the center comes out clean, 70 to 75 minutes.
  • Let the cake cool in the pan for 15 minutes, then remove the outer ring and transfer to a wire rack to cool completely.


Serving: 1serving | Calories: 191kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 137mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg | Blue WW Smartpoints: 7 | Green WW Smartpoints: 7 | Purple WW Smartpoints: 7
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  • LeAnn wrote:

    Made this cake and it was wonderful. I just got a new toaster oven with “cake” preset. The pan would fit but I found out the bake function is convention. Any idea on time and temperature for this particular cake in convection oven?

  • Beth wrote:

    Is there a lactose free substitute for buttermilk? How does kefir work in baking?

    • Lori Lange wrote:

      I’m not familiar with lactose free products, sorry!