Blueberry Buttermilk Cake with Maple Frosting
This cake tastes like a stack of blueberry pancakes drenched in maple syrup. Instantly transport yourself to a cozy Sunday morning with this recipe. Yield: 1 9" cake round, which I cut in half and stack to make a half-cake. If you're looking to make a full 9" cake, double everything below!
9" cake pan
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking power
- 1/3 tsp salt
- 1 large egg
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1/2 tsp white vinegar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup blueberries tossed in flour
- 1/2 cup butter softened to room temp
- 1.5 - 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp maple syrup
Preheat oven to 350F
Combine flour, sugar, baking powder, baking soda, salt in a bowl and whisk together to combine In a separate bowl, combine egg, oil, buttermilk, vanilla
Pour wet mixture into dry mixture and whisk together until fully combined. Toss blueberries in flour to coat and then gently fold into batter.
Pour batter into greased 9" cake pan and bake for 25-30 minutes, until a toothpick comes out clean
Allow cake to cool completely before frosting. While your cake cools, combine butter and powdered sugar in bowl of a stand mixer and mix until fully combined (should be thick). Add vanilla and then add maple syrup 1 tsp at a time until desired consistency is reached. To make your frosting extra fluffy, using the whisk attachment on your stand mixer, turn it up to an 8 speed once frosting is fully combined and let it whip for about a minute to incorporate some air.
Frost your cake, and enjoy! Store in an airtight container in the fridge for up to 3 days, and allow to come to room temp before enjoying.
Calories: 665kcalCarbohydrates: 107gProtein: 4gFat: 26gSaturated Fat: 18gCholesterol: 70mgSodium: 390mgPotassium: 91mgFiber: 1gSugar: 88gVitamin A: 545IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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