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.
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.
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|
- 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
- Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- 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.