I baked these a couple of months back, when blueberries were in season. A really versatile buttermilk cake, with a light tender crumb & subtle tang from the buttermilk. It is perfect on its own (moist and flavourful, without the need for any glaze/frosting) & very, very addictive!
In the heat of the oven, the cakes rose perfectly & became a gorgeous golden hue. With pockets of blueberries releasing their juices & leaving deep-purple trails behind that tasted alot like slow-cooked blueberry jam. Mmm...
Blueberry Buttermilk Cakeadapted from Gourmet Magazine's Raspberry Buttermilk Cake
150g organic cake flour
1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
60g unsalted french butter
100g organic demerara sugar
1 t vanilla extract
2 eggs
130ml buttermilk
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.
