It’s blueberry season! Every year, my sister Helen takes her daughters blueberry picking with a bunch of their school friends and their families. They go to this blueberry farm up in the hills and have an absolute blast while they’re there. Helen’s youngest daughter, Sophie, is a little blueberry-picking speed-demon and can fill up a bucket faster than you can say blueberry pie!
Anyway, whenever they go, they always make sure to bring me back a bagful of the beautiful little blue gems. This year was no exception. The berries are always so sweet and juicy. If you’ve never had blueberries fresh off the bush, you’ve got to find a way to try some. Commercially sold blueberries are good, but they pale in comparison to these ones. I think it’s time for some Blueberry Buttermilk Cake!
BLUEBERRY BUTTERMILK CAKE
- 2 – 2½ cups fresh blueberries
- 3 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup butter, at room temperature
- 2 cups sugar
- 1 tsp. vanilla
- 4 eggs, room temperature
- 1 cup buttermilk
- ¼ cup demerara sugar (or white granulated sugar)
- Preheat oven to 350°F. Grease 9×13-inch baking pan.
- Place blueberries in a small bowl.
- Take 2 tablespoons of the flour and toss it with the blueberries. Coating the blueberries with flour helps keep them from sinking to the bottom of the cake as it bakes.
- Combine remaining flour, baking powder, and salt together in a bowl.
- In another bowl, beat butter and sugar together until light and fluffy.
- Add vanilla and beat in eggs, one at a time.
- Beat in the flour mixture, alternating with the buttermilk, in three additions until completely combined.
- Fold in blueberries.
- Spread batter in prepared baking pan.
- Sprinkle top evenly with demerara sugar.
- Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
- Cake can be served warm or cool completely before serving.
NOTE: If you don’t have buttermilk, you can make your own homemade buttermilk by placing 1 tablespoon of lemon juice in a glass measuring cup. Add enough milk to the cup till it reaches the 1-cup line. Let stand for 5 minutes, then whisk with a wire whisk for a few seconds.