blueberry buttermilk cake

last summer i came across this recipe in gourmet magazine. the combination of buttermilk (which makes this cake super soft and tender) and fresh berries creates a perfect summer dessert or breakfast sweet. this cakes is perfect with blueberries but you could add any combination of sweet summer berries.

this is a must try people! enjoy!

Blueberry Buttermilk cake
adapted from Gourment Magazine

what you’ll need:
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 stick unsalted buter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries

preheat oven to 400 degrees with rack in middle. butter and flour a 9-inch round cake pan

whisk together flour, baking powder, baking soda and salt

beat butter and 2/3 cup sugar with an electric mixer at med-high speed until pale and fluffy (2-3 minues) then beat in vanilla. add egg and beat well.

at low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

spoon batter into cake pan, smoothing top. scatter blueberries evenly over top and sprinkle with remaining 1 1/2 tbsp sugar.

bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. invert onto a plate.

  1. Yesterday I made this with the huge cherries I bought at the market. Blueberry is still our favorite, but cherry is second best. I’ve made peach with pecans, peach with blueberries, apples with walnuts tossed in cinnamon sugar, raspberry. I like them all.

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