Blueberry Cake
Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter (softened to room temperature )
- 8 oz cream cheese (softened to room temperature)
- 1 cup light brown sugar (tightly packed )
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup buttermilk*
- 1 ½ cups fresh or frozen blueberries
- 1 ¼ cup powdered sugar
- 1 ½ Tablespoon lemon juice
- 1 ½ teaspoon water
- ¼ tsp vanilla extract
Instructions
- 1
Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
- 2
Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
- 3
Add sugars and beat until light and fluffy.
- 4
Add eggs, one at a time, beating until combined.
- 5
Stir in vanilla extract.
- 6
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- 7
Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
- 8
Use a spatula to gently fold in blueberries until combined.
- 9
Evenly spread batter into prepared springform pan and bake on 350F (175C) for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
- 10
Allow to cool before topping with lemon glaze.
- 11
In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
- 12
Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.