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Easy Blueberry Buttermilk Cake

4.79 from 33 votes

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

Prep Time: 20

Cook Time: 30

Total Time: 50

Yield: 18 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Ingredients

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

Instructions

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.

Video

Notes

*If you don't have cake flour, here's a great tip on how to make your own from Joy The Baker.

Nutrition

Serving: 1/18th, Calories: 168kcal, Carbohydrates: 33g, Protein: 3.1g, Fat: 2.9g, Saturated Fat: 1.5g, Cholesterol: 17.5mg, Sodium: 191.8mg, Fiber: 1.2g, Sugar: 17.1g

- WW Points: 8

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