Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!
Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
½ cup unsalted butter, 8 oz cream cheese
Add sugars and beat until light and fluffy.
1 cup light brown sugar, ½ cup granulated sugar
Add eggs, one at a time, beating until combined.
2 large eggs
Stir in vanilla extract.
1 ½ teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt
Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
½ cup buttermilk*
Use a spatula to gently fold in blueberries until combined.
1 ½ cups fresh or frozen blueberries
Evenly spread batter into prepared springform pan and bake on 350F (175C) for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
Allow to cool before topping with lemon glaze.
Lemon Glaze
In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
1 ¼ cup powdered sugar, 1 ½ Tablespoon lemon juice, 1 ½ teaspoon water, ¼ tsp vanilla extract
Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.