When the summertime berries come into season, it is physically impossible for me to make a dessert that doesn't feature them. All I want to eat in the summer is fruit. This Blueberry Buttermilk Cake couldn't be easier; super moist, light, flavorful, not too sweet. My perfect summer dessert.
You can swap out any nice plump berry in this recipe, which was originally written for raspberries. I intend to try it with the raspberries soon, but the blueberries happened to look better that day, and in truth I love no berry more than a blueberry. Serve it with some fresh whipped cream, or a nice vanilla ice cream, or just eat it straight for breakfast. Versatility in a simple cake. Recipe after the jump:
BLUEBERRY BUTTERMILK CAKE
Adapted from Gourmet Magazine, June 2009
1 cup all-purpose flour
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 oz)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt. 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. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
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.