Go Back
Blueberry Buttermilk Cake with Cream Cheese Glaze. Super moist & bursting with blueberries - this simple cake is perfect for summer! www.justsotasty.com

Blueberry Buttermilk Cake with Cream Cheese Glaze

Super soft & moist blueberry buttermilk cake with a cream cheese glaze. Perfect for a lazy dessert or breakfast - this simple cake screams summertime!
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 slices
Calories 247kcal


For the Blueberry Buttermilk Cake

  • cup unsalted butter , softened to room temperature
  • 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
  • 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 as needed
  • ½ teaspoon fresh lemon juice


  • Preheat the oven to 350F. Line with parchment paper or grease an 8 x 8 inch square pan.
  • Using an electric mixer, cream together the butter and sugar in a large bowl until light and fluffy. Then add in the egg & vanilla and continue beating until combined (about 30 seconds).
  • Turn down the mixer to low and slowly mix in the flour, baking powder, salt and lemon zest alternating with the buttermilk. Mix until combined and no lumps remain. 
  • Turn off the mixer and scrape down the sides of the bowl. Carefully fold in the blueberries using a rubber spatula or wooden spoon.
  • Pour into the prepared pan and bake in the preheated oven for 28-35 minutes. The cake will be done when the edges are starting to pull away from the pan and an inserted toothpick comes out clean.
  • To make the cream cheese glaze, whisk together the cream cheese, cream, icing sugar & lemon juice until smooth. You may need to add more icing sugar or cream depending on your desired consistency.
  • Drizzle the glaze over your cake and cut into 9 large squares


*You can make your own buttermilk by adding one teaspoon of vinegar to ⅓ cup milk and allowing to sit for 5 minutes.
**Cake can be stored in an airtight container at room temperature or in the fridge for up to 3 days.


Calories: 247kcal