Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 15 Oreo cookies, roughly chopped
- ½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan.
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3–5 minutes.
- Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Gently fold in the chopped Oreos and white chocolate chips if using.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Slice, serve, and enjoy your delicious Blondie Oreo Buttermilk Pound Cake!
If you’d like, I can help you write a glaze or frosting suggestion too — just let me know!