One of the side effects of my most recent farmers market binge (yes, that one) was an extra container of fresh blueberries. I’m talking perfect end-of-summer blueberries, too, the blueberriest of blueberries, with such flavor that the year-round supermarket variety pales in comparison. I refuse to do anything with the tart-and-firm ones other than eat them straight, which leaves plenty of the soft-and-sweet for other uses.
I woke up on Sunday morning in a baking mood; I had everything necessary for this recipe but the raspberries and buttermilk. Swapping in my recently acquired blueberries was an easy fix, and after a quick search turned up a make-your-own substitute for buttermilk, I was in business.
The cake, with its crunchy, sugary top and airy crumb, took longer in the oven than it did to put together; in no time at all, I had the perfect accompaniment to my morning coffee.
The Carnivore agreed, but not in so many words: He polished off all but two slices before our afternoon soccer game. So, y’know, I’d say it comes pretty highly recommended.
Blueberry Buttermilk Cake
Via Smitten Kitchen
Adapted from Melissa Roberts; Gourmet, June 2009
The original version of this recipe called for raspberries, but I didn’t have the willpower to refrain from eating mine straight out of the carton on the way home from the farmers market. Blueberries worked perfectly well.
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries (about 5 ounces)
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. 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. Invert onto a plate.
Tags: baking, blueberries, cake, coffee, easy, Gourmet magazine
