I will warn you all right now, I’m on something of a blueberry kick right now, so be prepared for several blueberry recipes to come. It seems like the time, right? To be fair, there’s really never a time that’s not for blueberries, but now that Memorial Day has passed and summer has ~unofficially~ started, I find myself craving blueberry desserts all the time. Not to worry, I’ll soon bring out the rhubarb recipes I swear it, but until then, this glorious cake will do just as well.
It all started when I came across this recipe from Smitten Kitchen. I was looking for something simple for a weeknight birthday cake, without sacrificing taste. Imagine my displeasure when I went to buy raspberries at the store and discovered that they were $6 per tiny package!! I may act like I’m made of money when I step into Sephora but alas I am not. I decided that blueberries would just have to suffice, added some cinnamon to the batter and the topping, and voila, a beautiful cake was created! The cinnamon is a lovely compliment to blueberries, the buttermilk makes this cake impossibly moist, and the cinnamon sugar sprinkle on top lends a satisfying crunch to round the whole thing out. We stuck in some candles and called it birthday cake for my wonderful mom, and it was a hit! Second only to how good it was the next morning, slightly warmed and with a cup of coffee. If I started my day like that every day, maybe I’d consider becoming a morning person. CONSIDER it, but don’t hold me to that.
Some quick notes about Sweet D, you may start to notice some little updates here and there, the largest being my fancy new recipe blocks (see below), over the next few posts. In an effort to bring forth the best blog that I can, I’m learning some new bits and pieces, along with the help of my computer science trained (recently graduated!) brother, to make my site easier to navigate and really get myself out there. In the coming weeks I’m hoping to reorganize my Recipes page as well, so I’ll be sure to keep you posted. It felt like the right time to take Sweet D to the next level, because I love having my little corner to bake and write, and I’m hoping other people do too. I’m not always a huge fan of change, but this feels like a good one!
Before we get started of course, here are 5 things to be happy about:
ONE. Checking up on a friend “just because”.
TWO. Reflections on wet pavement.
THREE. Measuring and setting out all your ingredients before you start cooking.
FOUR. Sitting on the porch just to enjoy the weather.
FIVE. Finding a new song that you listen to over and over.
Blueberry Buttermilk Cake
Buttermilk Cake Ingredients
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ stick unsalted butter softened
- ⅔ cup sugar
- ½ tsp vanilla extract
- ½ tsp lemon zest
- 1 egg
- ½ cup buttermilk
- 1 cup blueberries
Cinnamon Sugar Topping
- 1½ Tbsp sugar
- ½ Tbsp ground cinnamon
- Preheat your oven to 400°F. Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder + soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer, beat together the butter and the ⅔ cup sugar until light and fluffy, about 2 to 3 minutes.
- At this point, add in the vanilla and lemon zest, then the egg. Mix until all is well combined.
- With the mixer on low, add the flour in three installments, alternating with the buttermilk in 2 installments. Mix until just combined. Transfer the batter to the prepared cake pan.
- Drop the blueberries on top of the batter in the pan, it doesn't matter how you arrange them, they'll sink into the cake as it bakes. Mix together the cinnamon sugar topping and sprinkle evenly over the entire batter.
- Bake the cake for 20 to 25 minutes, until the top is golden and a toothpick or cake tester comes out clean. Cool the cake in its pan for 10 minutes, then invert onto a plate to serve. Best eaten warm!