Blueberries! Ah, love that squishy purple berry that stains everything from my plate to my fingers. Every time I buy freshly made waffles from the bakery, I go for the blueberry flavoured ones. So when I saw punnets of these at the supermarket, I grabbed them without thinking.
The most logical thing would be to make blueberry muffins, of course. But I decided that I shall not go down the typical road and turned to trusty ‘ol Google for something more interesting. And guess what, it led me to the website of the sadly defunct Gourmet magazine, where a Raspberry Buttermilk Cake recipe was awaiting me.
There’s something about buttermilk that always makes me confident that whatever I bake with it will turn out great. It could be the thick, creamy consistency or the wonderfully warm aroma, I don’t know. But it just happened that I had a carton of buttermilk in the fridge and a Blueberry Buttermilk Cake I shall bake.
I love that the list of ingredients is fairly simple and short, and the baking process is straightforward. It also doesn’t take too long to prepare. And it definitely helps that I now have a stand mixer, which speeds up the process significantly!
Blueberry Buttermilk Cake
(Adapted from Gourmet)
What you need:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 of a 250g stick of butter, softened at room temperature
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 punnet of blueberries (about 125g)
* Whisk together flour, baking powder, baking soda, and salt.
* Beat butter and 2/3 cup sugar 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 (ie. flour-buttermilk-flour-buttermilk-flour).
* Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with remaining 1 1/2 Tbsp 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 a plate.