Description
This Vanilla Buttermilk Pound Cake is a moist and rich classic dessert, infused with creamy vanilla flavor and a tender crumb. Topped with a luscious glaze, this cake is perfect for any occasion, whether served with coffee, fresh fruit, or a scoop of ice cream.
Ingredients
Units
Scale
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
-
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Make the Blueberry Swirl:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until the berries break down.
- Stir in the cornstarch mixture and cook until thickened. Let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust.
- Drizzle half of the blueberry sauce and swirl with a knife.
- Repeat with the remaining filling and blueberry sauce.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Top with fresh blueberries and whipped cream before serving.
- Prepare the Crust:
Notes
- For a firmer texture, freeze the cheesecake for an hour before slicing.
- Use a toothpick or skewer to create beautiful swirls.
- Store in the refrigerator for up to 5 days.
