Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- Cream the butter and sugar together in a large bowl until pale and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mix to the butter and egg mixture, alternating with buttermilk, starting and ending with dry ingredients.
- Fold in the vanilla extract and fresh blueberries gently.
- Pour the batter into the prepared pan and tap lightly to remove air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to 3 days or refrigerate for longer storage. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian