Tuesday, October 4, 2011

Blueberry Buttermilk Cake

I can't believe how quickly I'm posting this entry--I usually have a turn around of at least one month. However, I'm quite excited about showing you the benefits of natural light and my set up from yesterday. I wish I could take my photographs with natural light more often; it makes it so much easier to edit.

Well, now moving onto the star these photographs - blueberry buttermilk cake. The density is more like a muffin and I think this recipe would be great in muffin form, plus it would be easier for me to freeze. However, I used an 8x8 pan and a mini loaf pan. I'll freeze the mini loaf. I loved how moist this dish was, but I felt like it was missing something. My gut says cinnamon, but perhaps all spice? I think if I make this again, I'll add some baking/all spice. Oh! I used frozen blueberries instead of fresh and it turned out fine.
Recipe from Alexandra Cooks

½ cup (1 stick) unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar - 6.13 ounces plus 1 T
1 egg, room temperature
1 tsp. vanilla
2 cups flour - 8.5 ounces
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries - I used 12 ounces of frozen (they were cheaper out of season)
½ cup buttermilk
**I suggest adding some all spice, but I didn't in this recipe and have yet to try what it would taste like

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.


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