Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the flour mixture, alternating with the buttermilk until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Feel free to substitute with frozen blueberries if fresh ones are not available.
- For extra flavor, add a sprinkle of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg