Ingredients

The following ingredients have 12 Servings
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 cup unsalted butter (room temperature)
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup blueberries (divided)
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tbsp pure maple syrup

Instruction

  • Preheat oven to 350°F. Butter and lightly dust with flour a 9 inch baking pan (I used a springform pan).
  • Sift or whisk together flour, baking soda, salt, and cinnamon and set aside. Cream butter and sugar together. Add vanilla and egg, mix well. Alternately stir in buttermilk and flour mixture. Gently fold in 1/2 cup blueberries. Pour into prepared cake pan and spread evenly with an offset spatula. Sprinkle the remaining blueberries on top. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean. Serve with whipped cream (see instructions below).
  • Whisk heavy cream, sugar and maple syrup until soft peaks form. Add dollop to the cake right before serving.