A Spoon Full of Lovin' · March 2025
Blueberry Ginger Buttermilk Cake
A showstopper on any table
A showstopper on any table — bursting with blueberries and a warm ginger spice that lingers long after the last bite. The buttermilk keeps this cake incredibly moist and tender, while the fresh ginger adds a gentle heat that makes the blueberries taste even more vibrant. It's elegant enough for a dinner party and simple enough for a Sunday morning with coffee.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground ginger
- ½ tsp cinnamon
- 1 tbsp fresh ginger, finely grated
- ¾ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1 tbsp flour (for tossing blueberries)
- Powdered sugar for dusting
Instructions
Prep
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan. Toss blueberries with 1 tbsp flour to prevent sinking — set aside.
Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, ground ginger, and cinnamon in a bowl. Set aside.
Cream Butter & Sugar
Beat softened butter and sugar together on medium-high speed for 3–4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and fresh grated ginger.
Alternate Wet & Dry
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk (starting and ending with flour). Mix just until combined — don't overmix.
Fold in Blueberries
Gently fold in the floured blueberries with a rubber spatula. Pour batter into the prepared pan and smooth the top.
Bake
Bake 40–45 minutes until a toothpick inserted in the center comes out clean and the top is golden. If the top browns too quickly, tent loosely with foil.
Cool & Serve
Cool in the pan 15 minutes, then turn out onto a wire rack. Dust generously with powdered sugar before serving.
Robin's Tips & Variations
- Frozen blueberries work well — don't thaw them before folding in, and expect a slightly longer bake time.
- For extra ginger punch, add a tablespoon of crystallized ginger, finely chopped.
- This cake keeps well at room temperature for 2 days, or refrigerated for up to 5 days.
- A lemon glaze (powdered sugar + lemon juice) is a beautiful alternative to powdered sugar.
Bake with love!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!