Vanilla Cake with Blueberry Icing

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Vanilla cake will always be a go-to cake. Its super light and fluffy texture is a winner. Combine that with the tangy blueberry sauce, and you’re set for the week! Keep it in an airtight cake pan so it doesn’t dry up.
Prep time: 30 mins – Cook time: 30-40 mins – Total time: 60-80 mins

Ingredients:

Vanilla Cake

¼ cup unsalted butter at room temperature
½ cup sugar
1 egg
1 cup flour
2 teaspoons baking powder
¼ cup milk
2 teaspoons vanilla
1/8 teaspoon salt

Equipment:

Measuring cups and spoons

6 inch / 15 cm round cake pan lined with parchment paper or buttered and floured

Electric whisk (hand held or standing)

Medium bowl

Large bowl

Offset spatula or knife

See recipe for blueberry icing HERE.

How to…..

Preheat oven to 350 F/176 C.

Cake

Mix the flour, baking powder and salt in a medium bowl. Mix the butter and sugar with an electric whisk until slightly fluffy and well mixed. Add the egg and vanilla to the butter mixture and continue mixing with the electric whisk. Then add the flour mixture and milk to the butter mixture. Alternate between the flour mixture and buttermilk, and ending with adding the flour. Don’t over mix – just until well combined. Pour into the pan and bake for 30-40 minutes. Let the cake cool completely.

Assembly

After the cake is cool, put large dollops of the blueberry icing all over the top of the cake, and then using an offset spatula or knife spread it evenly across the cake. Put some fresh blueberries on the side to enjoy with the cake and add some sprinkles if you wish!