Recipe Detail

Blueberry Buttermilk Cake

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  1. 3/4 cups - unsalted butter
  2. 1 1/2 cups - sugar
  3. 3 - eggs at room temperature
  4. 2 cups - flour
  5. 1 teaspoons - baking powder
  6. 1 teaspoons - baking soda
  7. 1 cups - buttermilk at room temperature
  8. 1 1/2 teaspoons - vanilla
  9. 1 cups - fresh blueberries


Spray your temp-tations oven-proof 2-quart bowl with non-stick spray. Preheat oven to 350 degrees F.

Place butter and sugar in bowl of a stand mixer. Blend until light and fluffy. Add in eggs and blend until smooth.

Whisk together flour, baking powder and baking soda in a small bowl.

In another bowl, whisk together buttermilk and vanilla.

Pour 1/3 of dry mixture into butter mixture and blend until smooth. Add in 1/2 of buttermilk and blend again. Continue this pattern until all ingredients are mixed in.

Gently fold in the blueberries.

Spread batter evenly into your 2-quart oven-proof bowl. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

Cool completely and then flip over bowl onto a plate. Slice and serve.


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