Easy Blueberry Buttermilk Cake
This light and Easy Blueberry Buttermilk Cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer.
18 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 168 kcal | Sugar | 17 g |
| Carbs | 33 g | Cholesterol | 18 mg |
| Protein | 3 g | Sodium | 192 mg |
| Fat | 3 g | Fiber | 1 g |
| Sugar | 17 g | ||
| Cholesterol | 18 mg | ||
| Sodium | 192 mg | ||
| Fiber | 1 g |
Prep Time: 20 min Cook Time: 30 min Total Time: 50 min
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.