Last weekend I went to the farmer’s market and bought fresh BC blueberries. The blueberries are at the end of the season so I thought I would treat my office to a blueberry buttermilk cake.
Blueberry Lemon Buttermilk Cake
Adapted from: Bon Appétit
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 2/3 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon grated orange peel
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 2 cups frozen blueberries
Preheat oven to 350°F. Grease and flour 10-inch-diameter Bundt pan.
Whisk flour, baking powder, and salt in a bowl and set aside.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla.
Beat in dry ingredients in 3 batches alternately with buttermilk. Fold in blueberries. Pour batter into pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate, sift with icing sugar, and serve.