Blueberry Buttermilk Cake with Strawberry Whipped Cream

Blueberry Buttermilk Cake with Strawberry Whipped Cream


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Gourmet's infamous buttermilk cake gets spruced up with some blueberries and homemade strawberry whipped cream. The perfect light dessert for a warm spring day!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

1 9-inch cake


  • 1 C. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 stick butter, softened
  • 2/3 C. plus 1 1/2 Tbs. sugar, divided
  • 1/2 tsp. vanilla extract
  • 1 lg. egg
  • 1 tsp. lemon zest
  • 1/2 C. well-shaken buttermilk
  • 1 C. blueberries
  • 1 C. heavy whipping cream
  • 1/3 C. sugar
  • 1/4 C. pureed strawberries

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Preheat the oven to 400. Grease a 9-inch cake pan. Mix the flour, baking soda, baking powder and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tablespoon sugar on top. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

For the whipped cream: In a large mixing bowl, whip the heavy cream until it has the consistency of whipped cream. Add in the sugar. Add in the strawberry puree. Whip it until it reaches the desired consistency.

This recipe was originally cooked by Joanne from the great blog, Eats Well With Others. The photo is also credited to Eats Well With Others.

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