Now, maybe its just me, but cake shouldn’t be runny, right? Like bubbly over the sides and foaming bubbly. Major Fail.
I wanted to make a cake. Bf hates sweets, unless they aren’t too sweet and I got my hands on this recipe that I thought he was sure to love. This way, I wouldn’t be the only one eating the cake/making myself feel bad about… well myself. After Fail #1, I kept my chin up, cleaned out my cake pan and tried again and this is what I got:
Thats right. I got a perfect Lemon Blueberry Buttermilk cake and boy… was it good. Bf was cake moaning and I was patting myself on the back. This cake was so light and summery (and PERFECT for Easter) that I even ate a slice for breakfast.
This was the last slice of cake. It was gone before I could even get my camera out. I swear the lot of them were a lot more substantial and lovely.
I have to share the recipe because it was the best cake I ever made. And the best part, it was simple (as long as you get the measurements right).
Blueberry Lemon Buttermilk Cake
- 1 cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ sticks Butter, Softened
- ⅔ cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
- ¼ teaspoons Vanilla Extract
- 1 Tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 whole Egg
- ½ cups Buttermilk, Well Shaken
- 5 ounces, weight Fresh Blueberries
Preheat oven to 400 degrees with the rack in the middle of oven. Spray an 8-inch round cake pan and line with waxed paper. Spray the waxed paper.
Whisk together flour, baking powder, baking soda and salt; set aside. Beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add berries and fold in with a spoon. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar (this makes it a little crispy on the top)
Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into 8 slices.
Serve plain or with a dollop of fresh whipped cream.