Description
This Blueberry Butter Cake is a moist and flavorful dessert packed with fresh blueberries.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk
- 2 cups (300 g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the cake and serve it on a plate. It can be enjoyed warm or at room temperature.
Notes
- If using frozen blueberries, do not thaw before adding to prevent the cake from turning blue.
- For added flavor, sprinkle a tablespoon of lemon zest into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Blueberry Butter Cake