The Vanilla Blueberry Butter Cake

Were you looking for a picture of the Vanilla Blueberry Butter Cake that I posted this weekend?  Here it is!

vanilla blueberry butter cake

This cake is super moist.  So much so, it crumbles when you cut it.



Vanilla Blueberry Butter Cake

I made some cupcakes last week but they really weren’t anything to write home about.  Since I didn’t particularly like them, I deemed them un-worthy of sharing.  And that is why there hasn’t been a baking post in a some time.

I do have a recipe to share that will make you forget how long it’s been between baking posts.  This cake doesn’t require icing.  That’ s one things I like about it.  I am one of those weird people that likes the cake better than the icing. 

This cake tastes best with a dollop of whipped cream, a scoop of vanilla ice cream, or some powdered sugar sprinkled on top. 

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Vanilla Blueberry Butter Cake

1 c. of butter, softened

1 c. granulated sugar

2 large eggs, room temperature

1/2 c. sour cream

1/2 c. milk

2 c. all-purpose flour

2 tsp. baking powder

3 tsp. pure vanilla extract (I used Mike and Molly’s Homemade Vanilla)

1 c. blueberries

Preheat oven to 350 degrees.  Heavily grease a 9” Bunt pan.

In a large bowl, add butter, sugar, eggs, sour cream, and milk; beat with electric mixer until well blended. 

Add flour and baking powder; mix thoroughly.  Stir in vanilla extract.

Pour half of the batter into the bottom of the pan and sprinkle blueberries on top.  Pour remaining batter over the berries.

Bake for approximately 35-40 minutes, or until toothpick comes out clean. 

Remove from oven and cool completely before removing from pan.

Are you a cake, or frosting fanatic?