🍰 Blondie Oreo Buttermilk Pound Cake
🔸 Ingredients:
Dry:
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2 ½ cups (315g) all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
Wet:
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1 cup (2 sticks / 226g) unsalted butter, softened
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1 ½ cups (300g) light brown sugar, packed
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½ cup (100g) granulated sugar
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4 large eggs, room temperature
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1 tbsp vanilla extract
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1 cup (240ml) buttermilk
Add-ins:
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1 ½ cups coarsely chopped Golden Oreos (or regular Oreos for contrast)
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½ cup white chocolate chips (optional, for blondie flavor boost)
🔸 Instructions:
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Preheat Oven:
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To 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream Butter & Sugars:
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (3–5 minutes).
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Add Eggs & Vanilla:
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Beat in eggs one at a time, scraping the bowl between each. Stir in vanilla.
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Alternate Buttermilk & Dry Mix:
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Add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Begin and end with flour. Do not overmix.
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Fold in Add-ins:
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Gently fold in chopped Oreos and white chocolate chips (if using).
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Bake:
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Pour batter into prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
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Cool:
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Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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🔸 Optional Glaze:
White Chocolate Drizzle:
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Melt ½ cup white chocolate chips with 1–2 tsp coconut oil or cream. Drizzle over cooled cake.
Buttermilk Glaze:
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Mix 1 cup powdered sugar with 1–2 tbsp buttermilk and a splash of vanilla.
📝 Tips:
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For extra Oreo crunch on top, press a few chopped Oreos into the batter before baking.
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This cake freezes well—wrap tightly in plastic and foil for up to 2 months.
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Serve with a scoop of vanilla ice cream for dessert bliss.