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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

Ingredients

For the Cake:

  • 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)

 

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan.

  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream the butter and sugar until light and fluffy.

  4. Beat in the eggs one at a time, then stir in the vanilla extract.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

  6. Gently fold in the blueberries.

  7. Pour the batter into the prepared pan and smooth the top.

  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

  9. Warm the blueberry jam with the lemon juice until slightly runny.

  10. Spread the glaze over the cooled cake, then top with fresh blueberries and mint leaves if using.

  11. 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.

Find it online: https://yumfoodusa.com/blueberry-vanilla-thick-buttermilk-cake/