Blueberry Buttermilk Cake

blueberry buttermilk cake

So it's eleven days into 2015, and I still haven't curbed my dessert habit. Who am I kidding? It's never going to happen. What would I post on this blog if I stopped eating delicious food? Kale???

As a compromise, I made this semi-healthy cake (healthy because there are antioxidants in blueberries, and one big slice is only 200 calories) using only ingredients I had on hand. The recipe is very slightly adapted from Gourmet.

Ingredients

  • 125 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated or baker's sugar
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 cup blueberries (frozen* or fresh)
  • 1 1/2 tablespoons coarse sugar

Method

Preheat oven to 375 degrees F. Butter and flour a 9-inch round pan.

Whisk flour, baking soda, baking powder, and salt in a small bowl. Cream butter and granulated sugar with an electric mixer until pale and fluffy. Add almond extract and beat for a few seconds. Add egg and beat until thoroughly mixed.

Add 1/3 of the dry ingredients and mix. Add 1/2 of the buttermilk and mix. Add 1/3 of the dry ingredients and mix. Add remaining 1/2 of the buttermilk and mix. Add remaining 1/3 of the dry ingredients and mix.

Spoon the batter into the pan and evenly spread with a spatula. Top the batter with blueberries, slightly pressing them into the batter. Sprinkle with coarse sugar. Bake for 27 minutes, or until a toothpick inserted in the center of the cake (and where there are no blueberries!) comes out clean.

* If using frozen blueberries, make sure the berries don't have ice crystals because the water will affect the consistency of the cake. If there are ice crystals, run the berries under water in a strainer, and then dry the berries with paper towels.

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