So Nice I Made It Twice

RECIPE: Blueberry Lemon Buttermilk Cake

I’m sort of obsessed with Pinterest.  It’s a wonderfully awesome website where you can make lists, or “boards”, of recipes, photos, crafting ideas, or whatever you like.  I mention this because this recipe was originally pinned by a colleague in the history department, who then demanded that I make this for the blog.  I like when people demand certain recipes, as it makes choosing recipes way easier.  Thanks, demanding friends!

I waver daily on whether or not I like blueberries.  Sometimes I love them and can’t eat enough mixed into vanilla yogurt, then sometimes they repulse me.  I have no answers for why this is.  I can’t argue, though, that blueberries look beautiful in photos.

They even look good covered in flour.

This was the smallest container of buttermilk I could find.  It was way too much.  So much that I had to make this again.  I know, the horror.  I also made a buttermilk ranch dressing, which turned out to be pretty gross.  As luck would have it, Smitten Kitchen posted a buttermilk chicken recipe last week, but then I got too busy to make it.  Maybe next time.

I won’t even tell you how much how this batter I consumed while making this.  Seriously, the batter is dangerously delicious.  And it had raw eggs, so I’m really living on the edge here.

Paired with a fun mug given to me for my 30th birthday by my favorite library ladies at work.

The first time I made this, it was on a Sunday, and I brought the remainders to school to share with the aforementioned library ladies, plus the rest of the AV/tech staff.  They all approved.  Twice.  Because I bought too many blueberries (I couldn’t remember what the recipe called for and I was too lazy to look it up on my smartphone) and too much buttermilk, I made another pan brought it again.

Rating: This was a strong 4 out of 5 hot cups of strong coffee.  I didn’t have any lemons, so I used bottled lemon juice.  Ick, I know.  When I made this again, later in the week, I remembered to pick up a lemon on the way home, and it was way more delicious.

Blueberry Lemon Buttermilk Cake
Print
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Originally posted on Alexandra Cooks (http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake)
Ingredients
  • cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • cup buttermilk
  • 7/8 cup = 3/4 cup + 2 tablespoons
  • This 1 tablespoon is for sprinkling on top
Directions
  1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
2.1.7
Share
This entry was posted in 4 Wine Glasses, Breakfast. Bookmark the permalink.

5 Responses to So Nice I Made It Twice

  1. Kristi says:

    I can enthusiastically vouch for the “awesomeness” of this dish. (As well as for the wonder of Pinterest!) Happy Friday everyone!

  2. Rachel says:

    Looks delicious! I may have to run out and find some blueberries this afternoon. This could totally work for breakfast, right? It has fruit!

    Tip for you: you can MAKE your own buttermilk! Though I must warn you, the concept might totally gross you out. It’s worth it though if you’re like me and you never have buttermilk on hand. 1 cup milk, 1 tablespoon of vinegar (or lemon juice). Let it sit for about 5 minutes, then use whatever you need.

    • AmandaD says:

      Rachel, that’s really funny because I made another cake the other day, which also called for buttermilk, so after some internet searching, I made some. I’m so doing it that way from now on.

  3. Pingback: Sunday Night’s All Right For Roasting | Wine and a Spoon

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: