Description
This moist and tender cake is studded with juicy blueberries and has a delightful tang from buttermilk. It’s perfect for brunch, dessert, or an afternoon snack.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries
For the Topping:
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Blueberries: Gently fold in the blueberries, ensuring they’re evenly distributed.
- Prepare Topping: In a small bowl, mix the sugar and cinnamon.
- Assemble and Bake: Pour the batter into the prepared pan and sprinkle the cinnamon-sugar topping evenly over the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is or with a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg