Blueberry Buttermilk Cake
Last weekend I was stuck trying to decide what to do with some extra blueberries. I have a little problem with buying lots of berries when they are on sale at the food store, especially when they look good. I impulsively pick them up and later realize I really didn’t need that many. But too many berries are always a good problem to have – or at least I think so.
After rummaging through my fridge, I realized I also had some buttermilk leftover that I needed to use before it went bad. And then my thought process went something like – I like cake, well everyone likes cake, I mean you can never have enough cake, so I should make some cake. So cake it was.
And this cake did not disappoint. It’s moist and flavorful and contains blueberries, so it’s totally acceptable to eat for breakfast or as a middle of the day snack. It’s simple and you can get it in the oven fairly quickly, which is also a plus. I almost didn’t add in the lemon zest, since I completely despise lemon in baked goods, but I’m so glad I went against my better judgment and put it in anyway. It really adds to this cake. So don’t skip it. Maybe you wouldn’t have anyway, and I’m the only crazy person who avoids lemons like the plague.
Doesn’t my dog look like a baby seal (or something) here? My husband finds it very amusing to hold her up in the background of literally every photo I try to take…
Yield: 5 to 6 servings
Blueberry Buttermilk Cake
Recipe for blueberry buttermilk cake. A simple no-fuss cake that is moist, flavorful and packed with blueberries!
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup buttermilk
- 1 cup blueberries
- 1 tablespoon coarse sugar (you can use granulated sugar if you don’t have coarse)
- Preheat the oven to 400 degrees. Line an 8 by 8 inch baking dish with parchment paper (cut a big enough piece so that the paper hangs over the edges of the pan on two sides). Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Add the butter, sugar and lemon zest to a bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until light and fluffy, about 2 minutes. Next add in the vanilla extract and egg. Continue to beat until combined. With the mixer on low speed, add in 1/3 of the flour mixture, then half of the buttermilk. Repeat this process, adding another 1/3 of the flour mixture and then the remaining half of the buttermilk. Finally add in the last 1/3 of the flour mixture. Mix until just combined.
- Place the batter in the middle of the prepared baking dish. Use a rubber spatula to spread the batter to the sides, making sure that it is in an even layer. Evenly sprinkle the blueberries over the top of the batter. Finally, sprinkle the coarse sugar evenly over the top.
- Bake for 25 to 30 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean. Let cool for about 20 minutes, then lift the cake out of the baking dish by using the parchment overhang. Cut into squares to serve.