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Vanilla Blueberry Cake

Vanilla Blueberry Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch pan. In a large bowl, whisk flour, sugar, baking powder, and salt. Remove 1 tablespoon of flour mixture and set aside.
  2. Make a well in the dry ingredients. Add buttermilk, melted butter, egg, and vanilla. Stir until just combined. Toss blueberries with the reserved flour, then gently fold into the batter.
  3. Scrape batter into the prepared pan and spread evenly. Bake 30 to 35 minutes, until golden and a toothpick inserted in the center comes out clean.
  4. Cool in the pan for 10 minutes, then remove and slice. Serve warm or at room temperature.

Notes

If you use frozen blueberries, do not thaw them; toss them with an extra tablespoon of flour to prevent excess moisture. The cake keeps well, but the texture is best the day it’s made. For a bright lemon note, add 1 teaspoon lemon zest to the dry ingredients.