Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Mix in Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt so the leavening and salt are evenly distributed.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them or overmix the batter.
- Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Make the Glaze: While the cake is baking, whisk together the powdered sugar and milk in a small bowl until smooth and pourable.
- Glaze and Serve: Allow the cake to cool slightly in the pan. Drizzle the glaze evenly over the warm cake, then slice and serve.
Notes
- If using frozen blueberries, do not thaw before adding to the batter; this helps prevent them from bleeding into the cake.
- For added lemon flavor, stir a teaspoon of lemon zest into the batter.
- Cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Let the cake cool for at least 10 minutes before glazing for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 225
- Sugar: 22g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 54mg