I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’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 wasn’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 ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.
I’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
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick butter (softened)
- ⅔ cup sugar
- ½ teaspoon vanilla
- 1 large egg
- ½ 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 ⅔ 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.