This berry-filled cake is one of those great bakes that’s dressy enough for dessert but simple enough to be a quick breakfast on the go.
Blueberry Cake
Makes 1 (9-inch) cake
Ingredients
- 1¾ cups (245 grams) fresh blueberries or other berries
- 2 tablespoons (16 grams) all-purpose flour
- Butter Cake Batter (recipe follows)
- Vanilla Glaze (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, stir together 1½ cups berries (210 grams) and flour; fold into Butter Cake Batter. Spread into prepared pan. Sprinkle remaining ¼ cup (35 grams) berries onto batter.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on wire rack.
- Drizzle Vanilla Glaze onto cooled cake. Refrigerate in an airtight container for up to 3 days.
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Butter Cake Batter
Makes 1 (9-inch) cake
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar*
- ½ cup (110 grams) firmly packed light brown sugar*
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (180 grams) whole buttermilk, room temperature
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. With mixer on medium-low speed, add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape sides of bowl. Use immediately.
Notes
*We used C&H® Granulated Sugar and Light Brown Sugar.
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Vanilla Glaze
Makes about ½ cup
Ingredients
- 1¼ cups (150 grams) confectioners’ sugar*
- 2 tablespoons (30 grams) whole milk
- ½ teaspoon (3 grams) vanilla bean paste
Instructions
- In a small bowl, whisk together all ingredients until smooth and well combined. Use immediately.
Notes
*We used C&H® Powdered Sugar.
Tried this recipe?Let us know how it was!
I Will soon try your recipes. Grazie mille