Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
1 ½ cups fresh blueberries, rinsed and patted dry
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a 9-inch round cake pan
In a medium bowl, whisk together sifted flour, baking powder, and salt
In a large bowl, cream softened butter and granulated sugar until light and fluffy for 3-4 minutes
Beat in eggs one at a time, mixing well after each addition
Stir in vanilla extract
Alternately add the dry ingredients and milk in thirds to the butter mixture, mixing just until combined
Fold in blueberries gently
Pour batter into prepared pan
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
Let cool in pan for 10 minutes before transferring to a wire rack
Notes
Use fresh blueberries for optimal flavor and texture
For a non-dairy version, substitute plant-based milk and vegan butter
Store leftovers in an airtight container at room temperature for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg