Blueberry Cake With Vanilla Syrup – a delicious recipe with butter, sugar, eggs, flour, buttermilk, frozen blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a deep 8-inch ring cake pan and line the bottom and side with parchment paper.
2
Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time. Stir in the flour and buttermilk, in 2 batches. Spread the mixture into the prepared pan. Sprinkle with the frozen berries, gently pressing them into the batter.
3
Bake for about 45 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.
4
Meanwhile, for the vanilla syrup, combine the sugar and 1/2 cup water in a small saucepan. Stir on medium heat, without boiling, until the sugar dissolves. Simmer, uncovered, without stirring, for 2 mins. Stir in the vanilla extract.
5
Drizzle the hot syrup over the hot cake.
911
kcal
Calories
51
g
Fat
101
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1/2 cup sugar, 2 None eggs, 2 cups self-rising flour, and more.
Yes, Blueberry Cake With Vanilla Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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