Blueberry Cake with Buttermilk: A Heavenly Slice of Comfort

 




Step-by-Step Method:

Step 1: Prepare Your Equipment and Ingredients

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Prepare the Blueberries: If using fresh blueberries, rinse and pat them dry. Toss them with 1 tablespoon of flour to prevent sinking during baking.

Step 2: Mix the Dry Ingredients

  1. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside.

Step 3: Cream the Butter and Sugars

  1. In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients.
  2. Mix until just combined. Be careful not to overmix, as it could make the cake dense.

Step 5: Fold in the Blueberries

  1. Gently fold the prepared blueberries into the batter using a spatula. This ensures the berries are evenly distributed without breaking them.

Step 6: Pour the Batter and Add the Topping

  1. Transfer the batter into the prepared cake pan and spread it evenly.
  2. In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle this mixture generously over the batter.

Step 7: Bake to Perfection

  1. Place the cake pan in the preheated oven and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Check for doneness around the 40-minute mark to avoid overbaking.

Step 8: Cool and Serve

  1. Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
  2. Transfer it to a wire rack to cool completely before slicing.

Tips for Success:

  1. Fresh or Frozen Blueberries: Both work beautifully in this recipe. If using frozen blueberries, don’t thaw them to avoid excess moisture.
  2. Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
  3. Customize Your Cake: Add a pinch of nutmeg or lemon zest to the batter for an extra layer of flavor.

Storage:

  • Room Temperature: Store the cake in an airtight container for up to 2 days.
  • Refrigerator: If you prefer a chilled slice, store it in the fridge for up to 5 days.

Serving Suggestions:

  • Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair it with a drizzle of lemon glaze for a citrusy touch.