Blueberry Topped Butter Cake
Blueberry Topped Butter Cake is one of our favorite summer desserts. In fact, of all the desserts I’ve made this summer, this is my absolute favorite. I start this dessert by baking up an easy Tahitian vanilla butter loaf cake. Then, I make a sweet blueberry sauce, and whip up some vanilla whipped cream. We like this cake for several reasons. First of all, I like that this is a relatively small cake. Since, I have a small family and we just can’t eat huge cakes. Secondly, I like that I can make this entire dessert in about an hour and a half. And I like that I can slice and serve the cake before it’s entirely cool. Finally, we all love the buttery cake, the sweet berries, and the fluffy whipped cream.
The Equipment I Used
- An Electric Mixer- You’ll need this to make the cake.
- A Loaf Pan- Use an 8×4 loaf pan.
- Parchment Paper- Use this to line the bottom of the pan.
- A Food Scale- For perfect baking results, weigh your flour and sugar.
- A Sifter- Use this to sift together your dry ingredients.
- A Piping Bag- I used a piping bag with a star tip to pipe on the whipped cream. But you can just use a spoon.
The Ingredients Needed for Blueberry Topped Vanilla Cake
- Baking Spray- Used a good quality baking spray to spray your pan. I bought mine at Williams-Sonoma.
- Butter- I used Kerry Gold Irish unsalted butter. Make sure your butter is very soft.
- Vanilla- I used Tahitian vanilla, but you can use any pure vanilla extract.
How I Made my Cake
- First, I made the cake. Be sure to blend everything together very well.
- Next, while the cake baked, I made the whipped cream.
- And I made the blueberry sauce.
If you like blueberries, you need to try this scrumptious Blueberry Topped Vanilla Cake.
Blueberry Topped Butter Cake
A Tahitian Vanilla Butter Cake Topped with Blueberry Syrup and Vanilla Whipped Cream.
Equipment
- 1 8×4 loaf pan
- an electric mixer
Ingredients
For the Tahitian Vanilla Butter Cake:
- 1½ cups all-purpose flour (180g)
- 1 tsp. baking powder
- ½ tsp. salt
- 8 tbsp. unsalted butter, softened (112g)
- 1 cup granulated sugar (200g)
- 2 large eggs, at room temperature
- 2 tsp. Tahitian vanilla extract or any pure vanilla extract
- ¾ cups whole milk buttermilk, room temperature
For the Blueberry Topping:
- 2½ cups blueberries, divided
- ¼ cup granulated sugar (50g)
- ¼ cup water
- 1 tsp. cornstarch
For the Vanilla Whipped Cream:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Begin by making the Tahitian Vanilla Butter Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
- Sift together the flour, baking powder, and salt into a bowl and set it aside.
- In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the vanilla. Beating well after each addition.
- Add half the flour mixture, then half the buttermilk. Add the rest of the flour mixture, and the rest of the buttermilk. Scrape the bowl down after each addition.
- Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Blueberry Topping and the Vanilla Whipped Cream.
For The Blueberry Topping:
- Put 1½ cups of the blueberries, the sugar, water, and cornstarch in a three-quart saucepan. Bring it to a boil and simmer for three minutes. Stir in the rest of the berries.
For the Vanilla Whipped Cream:
- In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low heat. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.
Tried this recipe?Let us know how it was!
