Berry Buttermilk Cake Recipe
Light and tangy berry buttermilk cake is full of juicy blueberries and strawberries. This is the perfect summer recipe, eat it for dessert or even breakfast!
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Even though my kiddos are back in school, it’s still summertime, which means plenty of inexpensive berries at the grocery store. At our house we go through about 5-pints of berries each week at a minimum, we love them all!
I love baking with berries too, like the Berry Buttermilk Cake I’m sharing with you today. This is a light, fluffy, and slightly tangy cake perfect for enjoying with a cup of coffee (it’s fruit so it can be breakfast!)
Why I love this recipe
I love this recipe because it whips together quickly, but it also bakes up so beautifully, it’s perfect for taking to gatherings or making when you’re entertaining. It looks so elegant with the different colored berries and the crystallized sugar sprinkled over the top.
If you want to make it extra special, it’s delicious warm topped with vanilla ice cream or cool with whipped cream. {swoon}
Ingredients
If you have berries and buttermilk everything else in this cake is a kitchen staple.
- unsalted butter
- zest of 1 lemon
- sugar
- eggs
- vanilla extract
- all purpose flour
- baking powder
- salt
- fresh buttermilk
- blueberries
- strawberries
Step by step
- Cream together butter, lemon zest, and sugar until light and fluffy.
- Add eggs and vanilla and mix.
- In a separate bowl, combine the dry ingredients. Add half to the butter mixture along with half of the buttermilk. Mix well.
- Add remaining dry ingredients and buttermilk. Mix until just combined.
- Fold in berries.
- Pour batter into the pan and sprinkle with sugar over the top.
- Bake for 45 minutes. Cool for 20 minutes before cutting and serving.
Storage
Store this cake in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap tightly with plastic wrap and place in a freezer bag or freezer container. Freeze up to 3 months.
FAQs
It is best to use fresh berries when possible but you can use frozen if needed. If using frozen berries fully defrost to room temperature and drain them before adding them to the batter.
If you do not have buttermilk you can make your own by adding 2 1/4 teaspoons of lemon juice or vinegar into a glass measuring cup, and adding regular milk until it measures 3/4 cup. Stir and let sit for 5 minutes before using it in the recipe.
If this berry buttermilk cake is right up your alley, you’ll also love these other berry creations I’ve shared:
- Blueberry Cake
- Strawberry Chocolate Chip Cake
- Strawberry Muffins
- Strawberry Cream Cheese Danish
- Blackberry Strawberry Traditional Cobbler
- Strawberry Cream Puff Cake
If you try this recipe, please comment and rate it below, I love hearing from you!
Berry Buttermilk Cake Recipe
- Total Time: 50 minutes
- Yield: 9 1x
Description
Light and tangy buttermilk cake full of juicy blueberries and strawberries. This is the perfect summer recipe, eat it for dessert or even breakfast!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- zest of 1 lemon
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup fresh buttermilk
- 1 pint blueberries
- 1 pint strawberries, quartered
- additional 2 teaspoons sugar
Instructions
- Preheat oven to 350ºF. Spray a 9 inch square baking dish with nonstick spray.
- In a mixer, combine butter, lemon zest, and sugar. Mix until fluffy.
- Add eggs and vanilla extract, mix on medium until combined.
- In a separate bowl, combine flour, baking powder, and salt. Add half the mixture to the butter mixture.
- Add half of the buttermilk and mix, add remaining dry mixutre and buttermilk and mix until uniform. Do not overmix.
- Fold in blueberries and strawberries gently.
- Pour batter into the prepared pan and sprinkle with 2 teaspoons sugar.
- Bake for 45 minutes or until toothpick inserted in the middle comes out clean.
- Cool 20 minutes before cutting and serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. To freeze wrap tightly in plastic wrap and transfer to a freezer bag or freezer-safe container (affiliate link). Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 3" square piece
- Calories: 345
- Sugar: 29.5 g
- Sodium: 300.5 mg
- Fat: 12.5 g
- Saturated Fat: 7.2 g
- Carbohydrates: 54.3 g
- Protein: 5.5 g
- Cholesterol: 70.7 mg
Excellent recipe. I’ve used it several times. Peaches on their own works out great but my absolute favorite is using blueberries and raspberries in an equal amount. Yum!!! Thanks so much for posting!!!
I’m so glad you enjoyed it!
Loved your Berry buttermilk cake recipe. Thank you so much for putting it online. I used blueberries and raspberries. The raspberries were my favorites due to a nice tang whenever one was in a bite.
I’m so glad you like it!
Delicious!