happy september! wow, september already?! i can't believe summer came and went and we're almost into fall. before you know it, it'll be halloween. that's when all the fun begins. you know, the good holiday season with all that fun and festive decorating, baking and cooking. oh, i love the holiday season. now, i don't know about you guys, but typically when i bake a cake with fruit in it, i feel like they always dry out. either i'm not very good or the recipes i've been using aren't quite there (yet). anyway, i came across a cake recipe here a while back while looking for breakfast cakes (or cakes that you can kind of pass for eating in the morning). i don't think i've had a more perfect (fruit) cake than this blueberry-lemon buttermilk cake here. even on day two, unwrapped, it still tasted as if it just came out of the oven a few hours ago. and i swear, i still had some on day four and it was just as good, but note that i cover the cake with plastic wrap after day two.
i'm not sure exactly how i came across it. i've lost the link to this cake recipe so i'm very sad i cannot give credit to whoever came up with the recipe. although i did stumble upon a blackberry cake recipe on food & wine's website and it was almost identical to this. i'm pretty sure whoever came up with the blueberry-lemon cake adapted it from food & wine's blackberry cake recipe. seriously, it was almost the same with a few minor changes. i will have to make that blackberry cake one day soon and see if it is up to par with this one. now trust me when i say this, you cannot go wrong with this recipe. it comes out perfectly moist and stays that way even on day 2 or 3. i couldn't get enough of it and usually i'm the type of person who will eat while baking or soon after baking. but beyond day 1, i forget there's even baked goodies around (most of the time anyway). i remember the other day while at work i thought about having a slice of this cake all day long. the minute i came home, i cut myself a slice and ate it before dinner. mmmm…. so. good.
for sure will i be making this cake again. actually, i've already made this recipe three times within the last week! i made the blueberry-lemon version twice and another one with figs added to it. all three came out perfect and delicious just as expected. i love how it requires no frosting and is perfect the way it is. of course, you can serve it with a little bit of freshly whipped cream on top for that extra touch of creamy sweetness, but i don't think it's necessary. i've eaten it both ways and both options are just as good. it's just a matter of preference i guess.
below's the recipe should you be interested. i say go ahead and make one today. you'll be so glad you did. seriously, delicious right?! i think so. enjoy and happy baking. :)
this blueberry-lemon cake is so moist and not at all dry. yes, even on day 2 or 3!
this easy to make and tasty blueberry-lemon buttermilk cake is perfect for those afternoon tea or as a sweet morning treat with that coffee.
i don't think i've baked or tasted a more yummier cake than this cake right here. for sure will i be making this one over and over again, in all different fruit variations hopefully. and yes, with and without that dollop of freshly whipped cream on top.
blueberry-lemon buttermilk cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 1/2 sticks (4 oz) butter, softened
- 2/3 cup sugar, plus 1-1/2 tablespoons for sprinkling on top
- 1/4 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg
- 1/2 cup buttermilk, well shaken
- 5 oz fresh blueberries (or you can use frozen ones as well, maybe 1/2-1 cup)
- preheat oven to 400°f with the rack in the middle of oven. butter or spray (i buttered mine) an 8-inch round cake pan and line with parchment paper. butter or spray 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 juice and lemon zest. add 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.
- add blueberries and fold in with a spoon. pour batter into cake pan, spreading and smoothing the top. sprinkle with 1-1/2 tablespoons sugar (this makes it a little crispy on the top).
- bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more.
- invert onto a plate and cut into 8 slices.
- serve plain or with a dollop of fresh whipped cream. enjoy!
makes 8, or however many you want to slice it. :)