Oh, the simple joy of a cake that pairs perfectly with lazy Sunday mornings or unexpected visits from friends. This blueberry buttermilk cake, a delightful concoction of tangy buttermilk and juicy blueberries, is like a warm hug on a rainy day. Remember that time when you stumbled upon a hidden café that felt like a secret just for you? That’s how this cake feels—familiar yet special, with a hint of nostalgia in every bite.
Steps
- Preheat your oven to 350ºF. Cream the butter with lemon zest and sugar (reserving 1 tablespoon) until it’s light and fluffy using a stand or hand mixer.
- Incorporate the egg and vanilla into the creamed mixture and mix until well combined. Toss the blueberries with ¼ cup of flour, then whisk the remaining flour with baking powder and salt in a separate bowl.
- Gradually add half of the dry ingredients into the wet mixture and stir with a spatula. Pour in the buttermilk and mix, then add the remaining flour mixture and stir until just combined. Gently fold in the blueberries, leaving behind any excess flour.
- Grease an 8- or 9-inch square baking pan with butter or non-stick spray, and line with parchment paper if available. Spread the batter evenly in the pan and sprinkle the top with the reserved tablespoon of sugar.
- Bake for 35 to 45 minutes, checking for doneness with a toothpick. If necessary, continue baking for an additional 10 minutes, especially if using an 8-inch pan. Allow the cake to cool for at least 15 minutes before serving.
Ingredients
- ½ cup (8 tablespoons | 4 oz | 113 g) unsalted butter, at room temperature
- Zest from 1 large lemon
- 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour (reserve ¼ cup to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt (recommendation: 1.25 teaspoons)
- 2 cups fresh blueberries, checked for stems
- ½ cup buttermilk
FAQ
- Can I prepare this cake in advance?
- Yes, you can make the batter ahead of time and store it in the refrigerator. When ready to bake, let it come to room temperature for about 30 minutes if possible, sprinkle with sugar, and follow the baking instructions. Note that the cake might require additional baking time if the batter was refrigerated.
- What if I don’t have buttermilk?
- You can substitute buttermilk with 2% or whole milk. Alternatively, you can make your own by adding 2 teaspoons of vinegar or lemon juice to a measuring cup, filling it with milk until it reaches the 1/2-cup mark, and letting it sit for five minutes before use.
- Can I make this cake gluten-free?
- Yes, you can use gluten-free flour mixes such as Cup4Cup or King Arthur Flour. Keep in mind that gluten-free flours may absorb liquids differently, so you might need to adjust to ensure the batter reaches the right consistency.
- Is it possible to freeze this cake?
- Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic or an airtight wrap. It can be frozen for up to three months. Thaw at room temperature the night before serving, and reheat at 350ºF for 15 minutes before enjoying.
- Can I use frozen berries in this recipe?
- Yes, frozen berries can be used without needing to thaw them beforehand.
Tips
- Prepare the Batter in Advance: Mix the batter and spread it into the prepared baking pan, then cover with plastic wrap and refrigerate. If possible, allow it to come to room temperature for about 30 minutes before baking for the best results.
- Use a Scale for Accuracy: For precise measurements, especially of flour, using a kitchen scale is recommended. This ensures the batter has the right consistency, which is particularly important when adapting the recipe for gluten-free flour.
- Adapt for Different Berries or Fruit: This recipe is versatile and can be made with other fruits like cranberries or even a mix of berries. This flexibility allows you to enjoy the cake throughout different seasons by using what’s fresh and available.
- Freezing for Future Enjoyment: The cake can be frozen for up to three months. After baking, let it cool completely and wrap it well with an airtight seal. When ready to serve, thaw it overnight at room temperature and reheat at 350ºF for 15 minutes.
Equipment
- Stand Mixer or Hand-held Mixer – If you don’t already have one, this is essential for creaming the butter and sugar.
- 8- or 9-inch Square Baking Pan – Though many people have baking pans, the specific size may not be in every kitchen.
- Parchment Paper – Useful if you want to line the baking pan for easier removal of the cake.
- Kitchen Scale – Highly recommended for accurate measurement of flour and other ingredients.
- Liquid Measuring Cup – Essential for accurately measuring liquid ingredients like buttermilk.
