Blueberry Buttermilk Cake

Makes 1 9-inch cake. | Prep: 10 minutes | Cook: 30 minutes


1 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup unsalted butter, room temperature
3/4 cups sugar
1/2 teaspoon vanilla
1 egg
1/2 cup buttermilk
1 cup blueberries, divided


Preheat oven to 350 degrees. Butter and lightly dust with flour a 9 inch baking pan (I used a springform pan).

Sift or whisk together flour, baking soda, salt, and cinnamon and set aside. Cream butter and sugar together. Add vanilla and egg, mix well. Alternately stir in buttermilk and flour mixture. Gently fold in 1/2 cup blueberries. Pour into prepared cake pan and spread evenly with an offset spatula. Sprinkle the remaining blueberries on top. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean. Serve with whipped cream (see below).

Maple Whipped Cream

1 cup heavy cream
1/4 cup sugar
1 tbsp pure maple syrup

Whisk heavy cream, sugar and maple syrup until soft peaks form.

This delicious recipe brought to you by Kitchen Confidante®

Copyright © 2017. All rights reserved.