One-Bowl Blueberry Cake

Our Safeway had blueberries on sale this week, two pounds for $3, so I had to stock up! I have to say, I love blueberries, and I’m a little jealous of my sister in Mississippi and my friend in Illinois who can go pick their own at local farms. No blueberries here, but I will have strawberries and raspberries I can go pick later this summer.

Anyway, I wanted a light-ish cake that I wouldn’t feel too bad about eating for breakfast and came up with this one. This technique lets you whip up a speedy cake and only dirty one bowl, rather than a whole sink-full. Adapted from a recipe in Cooking Light.


  • 5 T butter, melted
  • 3/4 c granulated sugar
  • 2 large eggs
  • 2/3 c buttermilk 
  • zest from 1 lemon
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp baking soda
  • 1 1/2 c flour
  • 2 c fresh blueberries
  • 1/3 c chopped walnuts

Preheat oven to 350. Grease and flour a 9-inch springform pan.

Melt the butter in a large bowl. Wisk butter and sugar together, then add eggs and stir to combine. Add buttermilk, zest, baking powder, salt, extracts, and baking soda and stir to combine.

Add flour and stir until just combined, being careful not to over mix. Add the blueberries and walnuts.

Pour batter into the prepared pan and spread evenly. Bake for 45 minutes or until a pick inserted in the center comes out clean. Cool for 10 minutes before removing from pan. Sprinkle with sifted powdered sugar, if desired.

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