Berry Buttermilk Cake
A quick post from me so we don’t have too much of a dry stretch — been busy with a 4th of July trip to Portland and a bout with the (swine?) flu that K.O.’d Jeremy for most of last week.
I did find some time last week to finally make a cake I kept seeing on a few food blogs I follow, State of Gracie and Cucina Nicolina. It’s a berry buttermilk cake, originally from a Gourmet recipe, that can be made with whatever’s fresh — blueberries or raspberries work best.
Shamefully I did not make this with fresh berries, because I was looking for a way to use up the bag of frozen mini blueberries in the freezer that just won’t go away (even after this recipe it’s still not empty!). If I were to make this again I would use fresh berries that are juicier and bigger, and maybe even a combo of blueberries and raspberries. Either way, it’s fruity, not too sweet, not too heavy, and good for breakfast or dessert.
Berry Buttermilk Cake
(adapted from Gourmet)
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 stick unsalted butter, softened
- 2/3 cup white sugar
- 1/2 tsp. vanilla
- 1 egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh berries, like blueberries or raspberries
- 2 Tb. brown sugar or sugar in the raw
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. You can serve it either berries up or berries down — I thought it looked nicer berries up, but it’s up to you. I liked mine topped with extra blueberry compote, as our oven is a little hot and I thought the cake needed to be more moist.
Lisa
Jeremy
