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15 blueberry recipes that'll make you feel anything but blue

Can't get enough blueberries? If you want to "up your game" and give your favorite recipes a uniquely blue twist, we've got a collection of recipes for you. 

12. Blueberry vanilla buttermilk cake

The Runaway Spoon
Sprinkle demerara sugar, or plain white sugar, on top of this cake to make a crunchy crust.

  • By Emma Westerhof Staff writer

By Perre Coleman Magness, The Runaway Spoon 
Serves 6 to 8 

3/4 cups butter (1-1/2 sticks), softened1-1/2 cups granulated sugar
1 vanilla bean
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
12 ounces fresh blueberries, rinsed and dried
2 tablespoons demerara or coarse sugar

1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.

2. Beat the butter in the bowl of a stand mixer until smooth and creamy. Add the sugar and the seeds scraped from the vanilla bean. Beat until thoroughly combined and light in color. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Beat in the flour, baking soda, and salt, alternating with the buttermilk, in three additions, ending with the buttermilk. Scrape down the sides of the bowl and beat until smooth. Fold in the blueberries with a spatula. Do not beat with the mixer or the berries will break up.

5. Scrape the batter into the prepared pan, wet your fingers and spread the batter out evenly. Sprinkle the top of the cake evenly with the demerara sugar.

6. Bake for 45-50 minutes until the cake is golden brown and a tester inserted in the center comes out clean. Cover the pan loosely with foil for the last 10 minutes of cooking.

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Mark Sappenfield
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