Gosh, it’s been a long time since I shared any recipes! I’ve had so many ideas for this blog, for life, for everything lately that it’s been hard to focus in one direction, but fear not, I intend to get back to sharing the food love properly from now on. Funnily enough the last recipe that I shared was also blueberry related, so I’m seeing a bit of a theme developing.
Now, nothing says summer to me more than sweet fresh berries, and blueberries and raspberries are my particular favourites, especially if you can get the home grown variety. This cake is excellent for three main reasons – it tastes like summer, it can be cobbled together and popped in the oven in about 5 minutes, and crucially, it’s a one bowler. I love anything that saves me from lots of washing up.
Blueberry & vanilla buttermilk cake
- 250g washed fresh blueberries
- 115g room temperature butter
- 1 vanilla bean, seeds scraped out
- zest from 1 large juicy lemon
- 2 tsps baking powder
- 290g flour
- 140g sugar, plus extra for sprinkling
- 120ml buttermilk (see note below)
Pre-heat your oven to 180 degrees centigrade.
In a large bowl mix together the butter, vanilla seeds, sugar, lemon zest, baking powder and flour. Keep back a couple a teaspoons of the flour and sprinkle it over the blueberries, as this helps to keep them suspended in the batter as the cake bakes.
stir everything until well combined and then add the buttermilk to loosen up the mixture. Fold the floury blueberries in carefully, making sure not to split any.
Turn the batter out into a baking tin (I used a square 6×6 inch pan, but round would also work fine) and use a knife to smooth and even out the top.
bake for about half an hour to forty minutes, rotating the tin once to make sure that it cooks evenly.
once out of the oven, place the tin on a cooling rack and sprinkle the top with the extra sugar while it is still warm. Wait until the cake is cold and then tuck right in!
a small note about buttermilk. You can buy it from some supermarkets, I’ve seen it in Waitrose and bigger Tesco shops before, but it can be a bit of a pain to get hold of. Instead what you can do is use the juice from the lemon that you’ve zested. Put the juice in a measuring jug, top up with milk to 120ml and leave it on your kitchen counter for about 10 minutes. After a while you’ll see it become thick, lumpy and split (sounds yummy, I know!) at which point it’s good to use and is a perfect substitute for shop bought buttermilk.