Blueberry buttermilk cake
One pack makes 2 x 9” cakes
I love to make this cake when blueberries are in season but feel free to jazz it up in winter too frozen blueberries or with fresh cranberries.
It’s light and fluffy and also lightly sweetened enough that I highly recommend it for breakfast!
I like to add either shredded coconut or ground almonds for an extra flavor component that both pair wonderfully with lemon & blueberries.
One pack makes 2 x 9” cakes
Recipe uses 1/2 pack (save the other half for pancakes!)
Ingredients
1/2 cup plus 2 tbsp milk of choice
2 tsp apple cider vinegar
114 g or 1/2 cup soft unsalted butter
Zest from 1 large lemon
100 g sugar or 1/2 cup (plus 1 tablespoon for sprinkling)
1 egg, room temperature or egg substitute*
1 tsp. vanilla and/or 1/2 tsp almond extract
385 g Gusto cake mix flour (set aside 3 tbsp to toss with the berries)
3 tbsp ground almonds or shredded unsweetened coconut (optional)
1 1/2 cups fresh blueberries, picked over
*I love to use commercial egg replacer (Just Egg, Bob’s red mill) when baking this style of light cake.)
Directions:
Combine milk & vinegar. Set aside,
Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 100 g sugar. until light and fluffy.
Add the egg of choice & vanilla & beat until combined. Meanwhile, toss the blueberries with flour. Set aside.
Add half of the flour mix to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray or line with parchment paper. Spread the batter into the pan & smooth the top.
Sprinkle the top with sugar. Don’t forget as this creates an extra lovely surface.
Bake for 35-45 minutes or until a toothpick inserted comes out clean. (Baking time will vary depending on the pan size used.)
Allow to cool. Slice into squares.
Note:
Frozen blueberries can be used here also, no need to thaw & don’t forget to toss in flour.
I like to add vinegar instead of just using buttermilk as the vinegar works better to rise the cake.
In winter time I make a classic combo of cranberry & orange zest with almonds on there as well as almond extract. Delicious!