I promptly made several trips to the store and bought as many blueberries as I could possibly buy in one trip. My mom did the same. We now have more blueberries than we can possibly eat while still fresh, but whatever. So many blueberries in my fridge only forces me to make many, many, many blueberry things…I see no problem with this.
I decided I wanted to make something simple, an everyday sort of cake that required few ingredients, little time to prepare, and no decorating. This Blueberry Lemon Buttermilk Cake was perfect.
Feel free to substitute the blueberries in the recipe for any other type of berry that you prefer or have on hand. Raspberries would be super delicious I think. The original recipe calls for only scattering berries over the top of the cake, but I definitely wanted to mix a couple into the batter itself. You don’t have to do this, I just felt like being adventurous.
Blueberry Lemon Buttermilk Cake, perfect for anyone who loves berries, or anyone who just wants to make a super easy cake.
Blueberry Buttermilk Cake
Adapted from Gourmet, June 2009
· 1 cup all-purpose flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· ¼ cup (half a stick) unsalted butter, at room temperature
· 2/3 cup plus 1 tablespoon sugar, divided
· ½ teaspoon pure vanilla extract
· 1 large egg, at room temperature
· 1/2 cup well-shaken buttermilk, at room temperature
· Zest of half a lemon
· ¾ cup fresh blueberries
Position a rack in the middle of the oven and preheat to 400°F. Butter and flour a 9-inch round cake pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together, and set aside.
In the bowl of a standard electric mixer, beat together the butter and 2/3 cup of sugar at medium speed until light and fluffy. Beat in the vanilla, followed by the egg, beating well after each addition.
Reduce the mixer speed to low, and add the flour mixture in three batches, alternating with the buttermilk (beginning and ending with flour), and mix until just combined. Do not overmix. Gently fold in ¼ cup of blueberries.
Spoon the batter into the cake pan, and smooth the top with a rubber spatula. Gently scatter the remaining blueberries over the top of the cake, and sprinkle with the remaining 1 tablespoon of sugar.
Bake until cake is golden and a toothpick inserted into center of the cake comes out clean, 25 to 30 minutes. Cool in pan 10 minutes before transferring the cake to a rack to cool completely. Invert the cake onto a plate before serving.