Blueberry Buttermilk
Admittedly, I'm really clawing my way through this week. There are a million 'gotta-get-this-done' things going through my head and at the end of the day, I'm accomplishing too little and trying to accomplish too much. Summer vacay can't arrive soon enough my peeps. Weekends just aren't cutting it at the moment. At least with recipes like this I won't be drowning my sorrows by spending $ at a coffee joint.
I eyed this recipe on another blog last week and well... it caught my eye - obviously. It was adapted from Gourmet and you all know how I feel about Gourmet *sigh* RIP. 'Eats Well With Others' did a beautiful job with this cake using blueberries instead of the raspberries that it originally called for. Joanne (blog-girl) also made strawberry whipped cream with her blueberry beauty. I didn't bother with that because... well... my arms get too tired. I'm doin' it by hand and sometimes I just can't psych myself up for the job. Remember the burnout speech above?!
Anyway, as it turns out, the cake didn't need the whipped cream (although it really always is a lovely addition even if it isn't 'needed') and we've been enjoying it 'au natural'.
Blueberry Buttermilk Cake
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter at room temperature
2/3 cup sugar + 1 tbsp sugar reserved until the end
1/2 tsp vanilla
1 large egg
3/4 cup buttermilk, well shaken (not stirred ;-)
1 cup blueberries (the actual recipe calls for raspberries which would be fantastic too, especially in season)
Preheat oven to 400 degrees F and butter and flour a 9 inch round pan (I used a springform).
Combine the flour, baking powder, baking soda and salt in a bowl and set aside. In a large bowl beat together the butter and sugar until light and fluffy. Add in the vanilla and beat some more, then add the egg and beat until well mixed and fluffy. Beginning and ending with the flour, alternate adding the flour mixture and the buttermilk in 3 batches, mixing well after each addition.
Spoon the batter into the prepared pan and place the berries on top of the batter. Sprinkle the remaining sugar over the top of the berries. Bake for about 25 minutes or until a cake tester comes out clean.
Let it cool for about 10 minutes before cutting or removing from the pan.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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