Blueberry Ginger Buttermilk Cake
Prep time
Cook time
Total time
Recipe type: Cake, Coffee Cake
Serves: 6 - 8
  • 4 ounces soft butter
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 & ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 cup cultured buttermilk
  • 2 cups whole blueberries, fresh or frozen and thawed
  • powdered sugar, for dusting the top
  1. Preheat the oven to 350ยบ, and generously butter a 9 in round cake pan.
  2. With a stand or hand mixer, beat the butter briefly to cream it.
  3. Add the sugar and beat until combined well, scraping down the sides of the bowl.
  4. Beat in the eggs, one at a time.
  5. Beat in the ginger and vanilla, continue beating until the mixture lightens a little in color and becomes silky.
  6. Whisk the dry ingredients together in a small bowl.
  7. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk like so: ⅓ of the flour, ½ of the buttermilk, ⅓ of the flour mixture, ½ of the buttermilk, ending with the rest of the flour. Beat one minute, or until very smooth.
  8. Spread half of the batter in the pan, layer in half the blueberries, then the rest of the batter and finally, the remaining berries. Tap the pan lightly on the counter a couple time get everything settled.
  9. Bake the cake on the middle oven rack for around 45 minutes, turning a time or two to ensure even baking. When done, the top will spring back slightly when lightly pressed, and a tooth pick inserted near the center should come out with no more than a few moist crumbs on it.
  10. Cool in the pan for 15 minutes, and then turn out on a cooling rack, or a plate if serving right away.
  11. Dust the top with powdered sugar, and serve in wedges. Refrigerate leftovers.
Recipe by The Creekside Cook at