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This was a spontaneous decision to make use of the punnets of blueberries that were in-season some time back. Perfect for breakfast with a cup of earl grey tea. Juicy blueberries were suspended in a light, vanilla-scented cake which had a hint of tanginess from the buttermilk. The vanilla flavour really shone this time, as I use my home-made vanilla extract made by steeping vanilla pods in vodka for a month.

The first time I made this was a few years back and it has definitely been a keeper ever since! In the heat of the oven, the cake rose  & became a gorgeous golden hue. With pockets of blueberries releasing their juices & leaving deep-purple trails behind that tasted so much like slow-cooked blueberry jam. Mmm…

Blueberry Buttermilk Cake
adapted from Gourmet Magazine’s Raspberry Buttermilk Cake

150g organic unbleached flour
1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
60g unsalted french butter
100g organic demerara sugar
2 t homemade vanilla extract
2 organic eggs
130ml buttermilk or plain yogurt
1 cup fresh blueberries

Preheat oven to 180C. Sift dry ingredients together. On medium speed, cream butter & sugar until light & fluffy. Add in the eggs and vanilla, mixing well to combine. On low speed, add in dry ingredients alternating with the buttermilk. Fold in blueberries. Pour the batter into cake pans & bake. My mini-loaf pans took about 20 min to bake.

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