Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1/2 cup blueberry jam; 1/2 cup fresh blueberries; 1 teaspoon lemon juice; Fresh mint leaves, for garnish (optional)

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Blueberry Vanilla Thick Buttermilk Cake is a moist, fluffy, vintage-style cake infused with rich vanilla flavor, generously topped with juicy fresh blueberries and a sweet berry glaze, offering a perfect balance of sweetness and tang.

Why You’ll Love This Recipe

This Blueberry Vanilla Thick Buttermilk Cake combines the nostalgic charm of classic buttermilk cakes with the bright, fruity flavor of blueberries. The buttermilk ensures a tender crumb, while the vanilla adds depth and warmth. Finished with a glossy blueberry topping and optional fresh mint garnish, this cake is both beautiful and delicious, making it ideal for any occasion from casual gatherings to elegant brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries

For the Topping:

1/2 cup blueberry jam
1/2 cup fresh blueberries
1 teaspoon lemon juice
Fresh mint leaves, for garnish (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
For the topping, gently warm the blueberry jam and lemon juice together until spreadable.
Spread the glaze over the cooled cake, then top with fresh blueberries and garnish with mint leaves if desired.
Slice and serve.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 9 slices
Calories: 320 kcal per slice

Variations

Mixed Berry Version: Replace half the blueberries with raspberries or blackberries for a mixed berry topping.
Citrus Twist: Add a teaspoon of lemon zest to the batter for extra brightness.
Almond Flavor: Substitute half of the vanilla extract with almond extract for a deeper, nutty flavor.
Crumb Topping: Sprinkle a cinnamon-sugar crumb topping over the batter before baking for extra texture.
Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for baking.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For best texture, allow refrigerated slices to come to room temperature before serving.
The cake can also be frozen without the glaze for up to 2 months; thaw and glaze before serving.

FAQs

Can I use frozen blueberries?

Yes, use them straight from frozen and toss in a little flour to prevent them from sinking into the batter.

What can I substitute for buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

How do I prevent the blueberries from sinking?

Gently toss the blueberries in a tablespoon of flour before folding them into the batter.

Can I use a different fruit jam for the topping?

Yes, raspberry or strawberry jam would also work beautifully.

What size pan should I use if I do not have an 8-inch square pan?

A 9-inch round cake pan can be used; monitor baking time as it may vary slightly.

How do I ensure the cake is moist?

Do not overbake; remove from the oven as soon as a toothpick inserted into the center comes out clean.

Is it necessary to use fresh mint for garnish?

No, it is optional but adds a refreshing touch and visual appeal.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time accordingly.

What is the purpose of the lemon juice in the glaze?

It balances the sweetness of the jam and brightens the overall flavor.

Should I refrigerate the cake after glazing?

Yes, refrigeration helps maintain the freshness of the glaze and berries, especially in warmer climates.

Conclusion

Blueberry Vanilla Thick Buttermilk Cake is a delightful and nostalgic dessert that balances tender, moist cake with juicy bursts of blueberry flavor and a glossy berry topping. Its simple preparation and beautiful presentation make it a perfect choice for sharing with family and friends during any season.

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This Blueberry Vanilla Thick Buttermilk Cake is a moist, fluffy, vintage-style dessert infused with rich vanilla flavor, bursting with fresh blueberries, and finished with a sweet berry glaze — the perfect homemade treat for berry season and lovers of old-fashioned baking. #buttermilkcake #blueberrycake

Author: Asma
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 slices
Category: Dessert, Cake
Method: Baking
Cuisine: American, Vintage-Style
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Warm the blueberry jam with the lemon juice until slightly runny.
Spread the glaze over the cooled cake, then top with fresh blueberries and mint leaves if using.
Slice and serve.

Notes

Use frozen blueberries (do not thaw) if fresh ones are unavailable.
Swap blueberry jam for raspberry or strawberry jam for a fun twist.
This cake keeps well in an airtight container at room temperature for up to 3 days.