Buttermilk Blueberry Cake

Wednesday, August 17, 2016

After so much blueberry picking this summer I have tested out a number of new recipes featuring blueberries. This simple buttermilk cake has been a wonderful addition to my afternoon tea and cake ritual.

Blueberry Buttermilk Cake adapted from the Smitten Kitchen
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup and 1 tablespoon white sugar, divided
1/2 tsp vanilla extract
1/2 tsp grated lemon zest
1 large egg
1/2 cup buttermilk
1 cup fresh blueberries

Preheat oven to 400 degree F. Grease a 9-inch round cake pan.

In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Around 5-7 minutes of beating.  Add in the vanilla, lemon zest and egg. 

On a low speed, alternate between the flour and buttermilk in 3 batches. Starting and ending with flour. Beat until just combined. Pour the batter into the greased pan and spread evenly. 
Distribute blueberries evenly over the batter and sprinkle with remaining 1 tablespoon of sugar.

This cake bakes quite quickly so I shortened my baking time to 15 to 20 minutes. 

Keeps well in the fridge or at room temperature for 2-3 days.