Super-soft, moist blueberry buttermilk cake finished with a tangy cream cheese glaze. Easy enough for breakfast, elegant enough for a summer dessert.
One Sunday I came home with two cartons of blueberries. One carton went into a salad; the other begged to become a cake.
So I baked. A tender, moist blueberry buttermilk cake with a delicate lemon note and a soft crumb. It’s studded with juicy berries and finished with a cream cheese glaze — perfect for a relaxed weekend barbecue, a sunny afternoon with a magazine, or a leisurely breakfast with coffee. This cake truly captures summer in every bite.
The best part is how effortless it is. There are no fussy layers or heavy frostings to worry about melting in warm weather. This is a zero-stress cake: easy to mix, quick to bake, and ideal for enjoying outdoors. Go outside. Enjoy the sun. Eat cake.
Creaming the butter and sugar creates a light, fluffy texture, while the buttermilk keeps the crumb soft and moist without weighing the cake down. If you don’t have buttermilk, you can make a quick substitute: add 1 teaspoon vinegar to a liquid measuring cup, fill to the 1/3 cup line with milk, and let it sit for five minutes to sour.
Lemon zest and blueberries are a classic match, and I like the brightness the cream cheese glaze brings — though it’s optional. The glaze recipe makes a generous amount, so you can halve it if you prefer a lighter drizzle, or indulge with a spoonful as a well-deserved treat.
Enjoy!
Blueberry Buttermilk Cake with Cream Cheese Glaze
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Ingredients
For the Blueberry Buttermilk Cake
- 1/3 cup unsalted butter, softened to room temperature
- 2/3 cups granulated sugar
- 1 teaspoon vanilla
- 1 large egg, room temperature
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 teaspoon lemon zest
- 1/3 cup buttermilk, room temperature*
- 1 cup blueberries
For the Cream Cheese Glaze
- 3 tablespoons cream cheese, softened to room temperature
- 1 tablespoon cream, or milk
- 1 cup icing sugar, sifted, plus more if needed
- 1/2 teaspoon fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Line an 8 x 8-inch square pan with parchment or grease it well.
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In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla and beat until combined, about 30 seconds.
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Reduce mixer speed to low and add the flour, baking powder, salt, and lemon zest alternately with the buttermilk. Mix until combined and smooth, with no lumps.
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Turn off the mixer, scrape down the bowl, and gently fold in the blueberries with a rubber spatula or wooden spoon.
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Pour the batter into the prepared pan and bake 28–35 minutes, until the edges pull away slightly and a toothpick inserted in the center comes out clean.
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To make the glaze, whisk the cream cheese, cream, icing sugar, and lemon juice until smooth. Adjust with more icing sugar or cream to reach your desired consistency.
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Drizzle the glaze over the cooled cake and cut into 9 squares to serve.
Notes
**Store the cake in an airtight container at room temperature or in the refrigerator for up to 3 days.
Nutrition
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For more blueberry ideas, try these recipes:
- Blueberry Coffee Cake — moist vanilla cake with juicy berries and a crumble topping.
- Blueberry Bread — like a large, warm blueberry muffin in loaf form.
- Blueberry Crumble Bars — shortbread base, a layer of berries, and a crunchy crumble topping.