Blueberry Buttermilk Cake

It’s been too hot and humid for cooking or baking recently, but then last week we had a couple of cooler days as a breather, AND a visitor was expected, so I made one of my favourite cakes… blueberry and cardamom with buttermilk. πŸ˜‰


I made this one pictured with double quantities as a small Bundt cake, and have even tripled the recipe for a large/standard Bundt cake that I took to a party, but here’s the recipe for the smaller version, using a small 9-inch/23cm square cake tin.


  • 1/2 cup (60g) plain flour and 1/2 cup (60g) SR flour
  • 1/4 tsp baking powder and 1/4 tsp baking soda
  • 1 1/2 tsps cardamom
  • 1/2 stick (55g) softened butter
  • 2/3 (130g) cup sugar + a 1 tbsp vanilla sugar
  • 1 large egg
  • 1/2 (120ml) cup buttermilk
  • 1 cup blueberries (fresh or frozen)

Preheat oven to 200Β°C/400Β°F. Grease and flour a 9-inch (23cm) cake pan.

Mix together the flour, baking soda, baking powder, cardamom and salt. In a larger bowl, cream together the butter and sugar and vanilla sugar until fluffy. Add egg and beat well.
In three batches, add the flour, alternating with the buttermilk. Fold in gently until just combined. Stir in all but a few blueberries. Pour the batter into the cake pan. Scatter the remaining blueberries on top (and extra vanilla sugar if you like!).
Bake for about 20 minutes or until a toothpick inserted comes out clean.


Enjoy blueberry season while it lasts!

46 thoughts on “Blueberry Buttermilk Cake

  1. Right on time for us in New England but we must fight the bear for our share πŸ™‚ JT and I walk the perimeter and gather raspberries and blackberries πŸ™‚

  2. I just bought a large quantity of blueberries today, so how fortuitous, Cathy! Your bundt cake is beautiful. I love the cardamom and blueberry combo–it’s a surprise. I have a neighbor going into the hospital and I had been wondering what I might like to take to her when she gets home, and I think this might be really nice. Baking with the air conditioning on isn’t always practical, but it’s for a good cause. πŸ™‚

    • What good timing Debra! And baking for a good cause is the perfect excuse! πŸ˜‰ I have frozen some blueberries so I can make this again on a chilly November day. πŸ˜€

    • Thanks for the compliment! SR flour is “self-raising”, which means the raising agent is already in the flour. You can just use normal flour and add the normal amount of baking powder instead. πŸ™‚

    • Your comment is very kind Marian – thank you! I always hold my breath when I turn a cake out of the pan… the broken bits get eaten or patched up! πŸ˜‰

    • This is a favourite combination Jason. Cardamom also goes very well with blackberries and plums….. in fact I use it with lots of fruit desserts. Try it! πŸ™‚

  3. Have to try this. I enjoyed a friend’s cardamom-apple cake years ago but never knew what else to do with cardamom. Such a tasty spice and one can’t go wrong with buttermilk and blueberries. Your beautiful food is always so lovingly presented.

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