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Mead’s Easy Berry Buttermilk Cake Recipe 🫐🍰

  • 7 days ago
  • 2 min read

Updated: 2 days ago



We love blueberries in our yogurt, cereal, muffins and scones - but this month, we thought we'd bake something a little extra special… Introducing Mead's Easy Berry Buttermilk Cake!


Bursting with fresh-picked blueberries, it's the perfect dessert to bring to your next BBQ, picnic, potluck or summer gathering. Ready to get berry hungry? Let's start baking!


🫐 INGREDIENTS:

  • ½ cup vegetable oil

  • ½ cup buttermilk*

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 1 cup sugar

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 cups (about 10 oz) blueberries**


🍰 DIRECTIONS:

  1. Preheat your oven to 350°F. Lightly grease a 9-inch square or round baking pan. 


  1. Whisk together the oil, buttermilk, eggs and vanilla extract in a medium bowl.


  1. In a separate, larger bowl, whisk together the sugar, flour, baking powder, baking soda and kosher salt. 


  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t over mix, a few lumps are fine.


  1. Gently fold in the berries, again being careful not to over mix.


  1. Pour the batter into the greased pan. If you like, sprinkle a tablespoon or two of white sugar over the top for a crunchy glazed finish. 


  1. Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. 


* If you don’t have buttermilk, you can substitute ordinary milk, but the crumb won’t be as tender.  


** Mead berries are delicious, but please don’t be tempted to add more or the cake will be soggy and under-cooked. However, it’s fine to substitute raspberries, blackberries or quartered strawberries. Or try a mix!




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