Blueberry Buttermilk Cake

May 30, 2015

This is a super simple vanilla cake that highlights the blueberries. It’s best baked in a springform pan (cheesecake pan) where you can remove the sides, but a cake pan will work also work, where you can just serve it from the pan. Raw sugar comes in boxes or bags next to the white sugar in the supermarket, but you can use standard brown sugar in its place. The batter rises up over the blueberries burying them inside the tender cake.

Ingredients

6 tablespoons butter, softened

1/2 cup white sugar

1/2 cup turbinado (or raw sugar), plus extra for sprinkling

2 eggs

1 teaspoon vanilla

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 1/2 cups flour

3/4 cup buttermilk

1 1/2 cups blueberries

Preparation

Watch Edible staffer Hope Anderson whip up the cake with Meryll Rose on the Talk of the Town show.

Preheat oven to 400 degrees. Grease and flour a springform pan.
Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla; beat well. Combine the soda, powder, salt and flour. At low speed, add the flour mixture alternating with buttermilk, until just blended.
Spoon batter into prepared pan. Top with blueberries and sprinkle with extra turbinado sugar. Bake 30 to 40 minutes or until pick inserted into center comes out clean. Cool and remove from pan.