Tuesday, 14 February 2012

Blueberry buttermilk cake

Mmmm, this is a good one!

This blueberry buttermilk cake isn't fancy - it's not the kind of thing you'd serve at a dinner party - but, light, bursting with fruit, and truly scrumptious, a slice of this is perfect with a cup of tea in the afternoon. What's more, it's simplicity itself to throw together.

I found this recipe when I was trawling the internet for ways to use up some buttermilk I had in the fridge. The original one uses raspberries, but any soft fruit will do - and as it happened, I had some blueberries in the freezer, just waiting to be put to good use.

(Recipe adapted from Gourmet magazine, 2009)

130g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
60g unsalted butter, softened
150g caster sugar, plus 1½ tablespoons extra for sprinkling on top
½ teaspoon vanilla extract
½ teaspoon finely grated lemon or lime zest (optional)
1 large egg
120ml well-shaken buttermilk
140g blueberries or raspberries (fresh or defrosted - my blueberries were only semi-thawed when I put them in and they were fine!)

Preheat oven to 200°C. Butter and line a 9-inch round cake tin.

All you do is sieve the flour, baking powder, baking soda and salt together and set aside.
In a bigger bowl, beat the butter and 150g sugar until pale and fluffy, then beat in vanilla and zest (optional). Add the egg and beat well.
At low speed, mix in a third of the flour, until just combined, then a third of the buttermilk, and keep alternating until you have used all the flour and buttermilk.

Pour the batter into the cake tin and smooth the top. Scatter the fruit evenly over the top and sprinkle with the rest of the sugar.

See? Told you it was easy.

Bake on the middle shelf of the oven until it's golden. Take out and cool in the tin for 10 minutes, then turn out onto a wire rack.

Serve warm, with a cup of tea - or why not crack open a bottle of bubbly and make it a champagne afternoon tea (now there's an idea...)? After all, with all that fruit in it, this cake just has to be good for you, right?

This photo isn't a good one, but trust me, the cake is!


  1. HOW are you so blooming slim when you eat so many delicious baked goods?!

    These recipes are fab - keep them coming! More info on how you do your beautiful icing would be a great addition too.

    El x

  2. Thank you! Glad you like the recipes.

    I'll have to do proper step by step instructions for icing sometime soon. I'm only just learning how to do it myself, so you can learn along with me!

    Erica. x

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