Tomorrow I'm having a surgical procedure. Nothing huge, but I will receive general anesthesia and will most likely be quite uncomfortable for a few days. Stuff like this tends to give me a little bit of anxiety in the days leading up to it. To keep my mind of off things, I headed into the kitchen over the weekend to work on some recipes and posts so you guys would be well entertained during my "down time". Working in the kitchen, concentrating on a recipe, always has a calming effect on me and helps me to clear my head and this time was no different.
First thing I made was this Blueberry Lemon Buttermilk Cake that I found once again on "Tasty Kitchen". It struck a chord with me right away for its flavor combination, but also for the simplicity of the recipe. Another bonus: getting rid of some of my very last frozen berries, which is perfect since fresh berry season is just around the corner. The cake is made quickly with just a few everyday items. Once baked, it almost appears like the cake has layers because of the blueberries sinking to the bottom and the taste is very reminiscent of an old fashioned cake you would find in Grandma's kitchen. The cake crumb is just lightly sweetened with hints of lemon throughout, without the citrus flavor being too overpowering. The buttermilk ensures a light and fluffy texture and the juiciness of the berries works perfectly. To top it all off, the cake has a crunchy sweet crust from sprinkled on sugar which is added right before baking. The sugar crust also helps balance the sweetness level.
This cake is simply wonderful for breakfast or even dessert, especially when enjoyed with a cup of coffee or tea. Since I made this on the weekend it was an amazing early morning treat that everyone in the family gave the thumbs up to. This recipe worked great with the frozen berries and there was minimal "bleeding"; however, I'm really looking forward to making it again when fresh berries are in season. Blueberry Lemon Buttermilk Cake; it's a good thing!
Blueberry Lemon Buttermilk Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, at room temperature
2/3 cup sugar plus 1 1/2 tablespoons for sprinkling on top
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1 large egg
1/2 cup buttermilk, well shaken
5 ounces fresh (or frozen, un-thawed) blueberries
Preheat oven to 400 degrees F. Grease an 8-inch round cake pan and line bottom with parchment paper. Grease the parchment paper.
Whisk together flour, baking powder, baking soda and salt; set aside.
Beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon zest and lemon juice. Add the egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Carefully fold in berries.
Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar.
Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 35* minutes. Remove from oven and cool in the pan for 10 minutes then turn out onto a rack and cool for an additional 15 to 20 minutes. Invert onto a plate and cut into 8 slices.
*When using fresh berries start checking the cake after 20 minutes
Adapted from: Tasty Kitchen