When I first made this Blueberry Buttermilk Cake, it disappeared within about 30 minutes (okay, maybe less…) of slicing into it. Between my two children, my husband, and myself, we devoured it. And then wished I would have made two. You could easily serve this cake for breakfast, dessert, or anytime in between. It is simple and flavorful. Plus, you can use whatever berries are in season, or even frozen berries if that is what you have on hand.
First, gather together your ingredients… Please take note that twice as much butter as needed is pictured! Whoops…
No buttermilk? No problem! Add 1 1/2 teaspoons of lemon juice or white vinegar to a measuring cup, then fill to 1/2 cup. Let sit for 10-ish minutes (it will curdle). Or, use 1/2 plain yogurt. If you have Greek yogurt, you might use a little less than 1/2 cup and thin it with a little milk. You could call it Blueberry Yogurt Cake instead. Or just “YUMMY ca-ake!” as my daughter did.
Butter and flour a 9″ round cake pan or springform pan, and that set aside. The only 9″ pan I have is a springform, so that’s what I use. It’s also nice to use for serving, because you don’t risk the cake sticking in the pan and falling apart as you attempt to invert it on a plate.
In a large mixing bowl, beat the butter (Again, not a full stick! Use 1/4 cup, not a 1/4 pound :)) and sugar until light and fluffy.
Beat in the vanilla and egg and mix well. It’s freakishly yellow at this point due to the eggs our chickens lay… The yolks are a vibrant orange-yellow!
Mix in the flour, baking powder, baking soda, and salt in 2 batches, separating with buttermilk. Mix just until combined.
Pour the batter into the prepared pan.
Place berries evenly on top and sprinkle with sugar if desired.
Mmmm…. crunchy, sparkly sugar is a nice finishing touch!
Bake until the cake is golden. Check for doneness by inserting a toothpick near the center of the cake, and checking for batter or crumbs. If there is batter stuck to the toothpick, check it again in about 2 minutes. If there are crumbs or it is dry, the cake is done. Cool the cake in the pan 10 minutes before cooling on a rack 10 to 15 minutes more before serving.
It was at this point the children began begging… Is the cake cool now? No. Can we have a piece now? No. …… Is it cool now? 😉
Blueberry Buttermilk Cake
Ingredients
- 1/4 cup butter room temperature
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup berries blueberries, raspberries, blackberries; if frozen, do not thaw
Instructions
- Preheat oven to 400 degrees F. Butter and flour a 9-inch round cake pan or springform pan, and set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and egg; mix well. Mix in flour, baking powder, baking soda, and salt in 2 batches, separating with buttermilk. Mix just until combined.
- Pour batter into prepared pan. Place berries evenly on top and sprinkle with sugar if desired. Bake about 25 to 30 minutes, until cake is golden. Check for doneness by inserting a toothpick near the center of the cake, and checking for batter or crumbs.
- Cool in pan 10 minutes before cooling on a rack 10 to 15 minutes more before serving.
Adapted from Epicurious
January 16, 2014 at 12:51 pmThis sounds delicious. Sounds like a good excuse for Megan to try out her new mixer!
Thanks for sharing!
January 16, 2014 at 12:54 pmAbsolutely! I hope you all enjoy it. It’s kind of like a blueberry muffin cake 🙂