Blueberry Buttermilk Snack Cake

This is the cake to make when a pint of blueberries is about to turn and you don’t want to fuss with a crust or a crumble topping. It’s a one-bowl batter, it bakes in a square pan, and it’s just as good for breakfast with coffee as it is for dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour (for tossing the blueberries)
• 1 tablespoon turbinado or coarse sugar, for topping

Instructions

1. Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, leaving an overhang on two sides.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream the butter with 1/2 cup of the sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
4. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined — don’t overwork it.
5. Toss the blueberries with the 1 tablespoon of flour to coat (this keeps them from sinking), then fold gently into the batter.
6. Pour into the prepared pan, smooth the top, and sprinkle with the remaining 1/4 cup sugar and the turbinado sugar.
7. Bake 32-38 minutes, until golden and a toothpick comes out clean. Cool in the pan for 15 minutes before lifting out to cool completely.

Tips or Variations

• Swap the vanilla for 1 teaspoon lemon zest for a brighter, fresher flavor — it pairs well with blueberries.
• No buttermilk on hand? Stir 1/2 teaspoon lemon juice or white vinegar into 1/2 cup regular milk and let it sit 5 minutes.
• This cake keeps well at room temperature, covered, for up to 3 days — it actually improves by the second day.

Where to Find the Ingredients

Blueberries are at their peak right now across Washtenaw County. Argus Farm Stop sources from more than 200 Michigan farms and is one of the most reliable spots to find them any day of the week, and Kapnick Orchards in Britton carries seasonal fruit alongside their bakery and cider. All four Washtenaw County farmers markets — Ann Arbor, Chelsea, Saline, and Ypsilanti — have blueberry vendors through August, and it’s worth checking the dedicated u-pick blueberry farms in the area if you’d rather pick your own.

For the rest of your baking staples — eggs, butter, or a CSA share to round out the week — check in with Tantre Farm, Community Farm of Ann Arbor, Blue Spring Farm, or Old City Acres. Browse the full farms directory to find a source near you.