This cake might be my new summer time cake. I love fresh blueberries especially when they are picked locally. But you know what happens when you go to a U-Pick. You end up with tons of blueberries.

This cake is simple yet delicious way to use up those blueberries. This recipe uses buttermilk, which makes the final cake soft and moist.

Toss the blueberries in 1/4 cup of flour. This will help the blueberries suspend in the batter and prevent them from sinking.

In a bowl, mix together the butter and sugar until light yellow. Then add in the egg and vanilla. Finally add in the dry ingredients and mix until combined.

Gently fold in the blueberries.

Butter a baking pan or line with parchment paper. Spread the batter evenly. Sprinkle some sugar on top.

Bake for about 35-45 minutes or until a toothpick comes out clean.

Enjoy with some yogurt or whipping cream.

Recipe from: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Blueberry Buttermilk Cake

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 cups flour (1/4 cup for tossing with blueberries)
• 2 tsp baking powder
• 1 tsp salt
• 2 cup fresh blueberry
• 1/2 cup butter milk

Pre-heat the oven to 350 Degrees.

Mix together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix well. In a separate bowl, toss together the blueberries and 1/4 cup flour.

Mix in the remaining dry ingredients with the wet ingredients and mix well. Gently fold in the blueberries.

Pour into a buttered pan or parchment lined pan. Spread the batter evenly and sprinkle with sugar.

Bake for 35-45 minutes until the a toothpick comes out clean.

Enjoy with some yogurt, or whipping cream.

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