1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 1/2 cups blueberries (fresh or frozen)


Begin by preheating your oven to 350°F (175°C). Ready a 9-inch round cake pan by anointing it with butter or a coat of cooking spray.

Using a spacious mixing bowl, blend the butter and sugar until they meld into a light and airy fusion, which should take around 2-3 minutes.

Infuse the mixture with eggs, adding them sequentially, and then introduce the vanilla extract.

In a detached bowl, sift together the flour, baking powder, baking soda, and salt.

Gracefully interweave the dry concoction into the butter mixture in three parts, interspersed with splashes of buttermilk. Initiate and culminate with the dry ingredients.

Delicately embrace the blueberries into the mix.

Channel the batter into your waiting pan, leveling it to perfection.

Entrust your creation to the oven for about 35-40 minutes, or until its heart is probed clean with a toothpick.

Allow a cooling respite in its pan for a good 10-15 minutes before releasing it to finish cooling on a wire rack.