Blueberry Buttermilk Cake
zest of 1 lemon
200 g castor sugar
1 large egg
1 tsp (5 ml) vanilla extract
280 g flour (set aside ¼ C (60 ml) to toss with the blueberries)
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
300 g fresh blueberries
½ C (125 ml) buttermilk
1 Tbsp (15 ml) castor sugar
Type of dish
Oven bakes
Baking
Desserts
Occasion, extravagance & level of difficulty
Sophisticated
Economical
Luxury
Can be prepared in advance
special occassions
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Microwave combination oven
Bread, cakes and pastries
Basic recipes
Cakes & tarts
Flavour
Sweet
Recipe for
8 People
Temperate range
Cold
PreparationPreheat the oven to 180 ºC.
Line a 22 cm round baking tin with baking paper. Cream the butter, lemon zest and 200 g castor sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
Toss the blueberries in ¼ C (60 ml) of flour to coat.
Whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk and then fold in the blueberries.
Pour the batter into the prepared tin, sprinkle the batter with the remaining 1 Tbsp (15 ml) of castor sugar and bake for 35 to 45 minutes, or until a toothpick comes out clean. Let the cake cool at least 15 minutes before serving.
Cooking time: 35-45 minutes
Line a 22 cm round baking tin with baking paper. Cream the butter, lemon zest and 200 g castor sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
Toss the blueberries in ¼ C (60 ml) of flour to coat.
Whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk and then fold in the blueberries.
Pour the batter into the prepared tin, sprinkle the batter with the remaining 1 Tbsp (15 ml) of castor sugar and bake for 35 to 45 minutes, or until a toothpick comes out clean. Let the cake cool at least 15 minutes before serving.
Cooking time: 35-45 minutes