Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation
  • Home
  • About
    • Meet Julie
    • FAQ
    • Contact
  • Recipes
    • Appetizers
      • Dips
    • Bread
      • Quick Breads
      • Rolls
      • Sourdough
    • Breakfast
      • Donuts
      • Pancakes / Waffles
    • Dessert
      • Bars
      • Brownies
      • Cakes
      • Cheesecakes
      • Chocolate
      • Cookies
      • Cupcakes
      • Ice Cream
      • Pies
    • Drinks
      • Floats
      • Smoothies
    • Healthy
    • Holidays
      • Christmas
      • Easter
      • Fourth of July
      • Halloween
    • Main Dish
      • Beef
      • Chicken
      • Fish
      • Pasta
      • Pizza
      • Pork
      • Sandwiches
      • Tacos
    • Salads
    • Sauces
    • Sides
      • Potatoes
    • Slow Cooker
    • Snacks
    • Soup
  • Bits & Pieces
  • Press

Blueberry Buttermilk Snack Cake

September 16, 2016

Save
Buttermilk Blueberry Snack Cake sliced on a piece of parchment paper, with a small wood bowl of blueberries on a plate next to it, as well as a plate with a sifter full of powdered sugar.

Feeling very much like we are on the cusp of a new season, as I’m sure you are too.  Here in Arizona, there is great relief as an ever so slight coolness can be felt when one steps outside first thing in the morning.  Every year, this is the point where we collectively sigh and agree that we’ve made it through another summer.  We didn’t die.  We didn’t melt.  But almost.

Buttermilk Blueberry Snack Cake sliced on a piece of parchment paper.

Before the recipes I share here on Lovely Little Kitchen switch over to all things warm, cozy, and comforting, I had to share one more berry recipe that we enjoyed this summer.  The boys loved having a square of this Buttermilk Blueberry Snack Cake for breakfast with a glass of milk, or after school while doing their homework.  It is very easy to throw together, and it is based on the blueberry muffin recipe I share recently, but I almost like it better because I don’t even have to worry about liners or filling up muffin wells.  It’s a little bit sweet, and the crumb is very tender and light.  No need to get out the mixer, just a bowl and wooden spoon will do.

A piece of Buttermilk Blueberry Snack Cake on a plate, with a fork with a bite of cake on it.

Just in case you weren’t quite ready to say goodbye to summer berries either.  This would also be delicious with blackberries or raspberries.  Enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

Can't get enough?

Subscribe and I'll send all my recipes right to your inbox!  You can also keep up to date by following me on Pinterest, Instagram,  Facebook, YouTube, and Twitter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Buttermilk Snack Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julie
  • Prep Time: 15 mins
  • Cook Time: 23 mins
  • Total Time: 38 mins
  • Yield: 9 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe
Pin Recipe

Description

A lovely little snack cake that is slightly sweet with a tender crumb and lots of juicy blueberries!


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup oil (I used coconut oil in liquid form)
  • 3/4 cups sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla bean paste (or vanilla extract)
  • 6 ounces (about 1 cup) fresh blueberries
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees, and grease or line a 9 by 9 inch baking pan.
  2. In a medium bowl, mix flour, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, whisk together oil and sugar. Then add eggs and whisk until creamy. Add buttermilk, milk, and vanilla and whisk to combine.
  4. Add the flour mixture into the batter and stir until just combined. Do not over mix.
  5. Pour the batter evenly into the baking dish, and pour the blueberries over the top. Press them down gently so they are set down into the batter. They will sink some as they bake.
  6. Bake at 350 degrees for 20-23 minutes. The edges will be golden brown, and a toothpick inserted into the center will come out clean when the cake is done.
  7. Dust with powdered sugar before serving.


Nutrition

  • Serving Size: 1 Piece
  • Calories: 317
  • Sugar: 21g
  • Sodium: 194mg
  • Fat: 14g
  • Saturated Fat: 11g
  • Unsaturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1.1g
  • Protein: 5.1g
  • Cholesterol: 42mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Save

Filed Under: Bread, Breakfast, Cakes, Dessert, Quick Breads, Snacks

« Bakery Style Oatmeal Raisin Cookies
One Skillet Fajita Style Chicken and Rice »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

Stay Connected

Don't Miss a Recipe

Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE!

Sign Up Now!

Copyright © 2025 · Lovely Little Kitchen · Privacy Policy