Blueberry Buttermilk Cake
I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake Iâ€™ve had in a long, long time.
I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasnâ€™t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.
This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh yaâ€™ll, I wish I hadnâ€™t eaten it all the day I made it because I could really go for some more.
Iâ€™m also fascinated by how the blueberries start out on top but end up all along the bottom.
|Blueberry Buttermilk Cake||
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick butter, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh blueberries
- 1 tablespoon turbinado sugar
- Preheat oven to 400 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 with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 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 turbinado sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
adapted from Gourmet