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Blueberry Buttermilk Cake

Print Recipe
Course Breakfast, Dessert
Servings 6 to 8 servings

Ingredients
  

  • 1/4 cup butter room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup berries blueberries, raspberries, blackberries; if frozen, do not thaw

Instructions
 

  • Preheat oven to 400 degrees F. Butter and flour a 9-inch round cake pan or springform pan, and set aside.
  • In a large mixing bowl, beat butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and egg; mix well. Mix in flour, baking powder, baking soda, and salt in 2 batches, separating with buttermilk. Mix just until combined.
  • Pour batter into prepared pan. Place berries evenly on top and sprinkle with sugar if desired. Bake about 25 to 30 minutes, until cake is golden. Check for doneness by inserting a toothpick near the center of the cake, and checking for batter or crumbs.
  • Cool in pan 10 minutes before cooling on a rack 10 to 15 minutes more before serving.
Keyword Cake