Vegetarian Recipe
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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Vintage-Style
- Diet: Vegetarian
Ingredients
Scale
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
- 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
Find it online: https://mbeams.com/vegetarian-recipe/