Blueberry Buttermilk Cake
Yummy moist blueberry cake for a teatime treat.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 25 mins
120 g butter, room temperature
zest of 1 lemon
200 g castor sugar
1 large egg
1 tsp (5 ml) vanilla extract
300 g fresh blueberries
280 g flour (set aside ¼ C (60 ml) to coat the blueberries)
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
½ C (125 ml) buttermilk
1 Tbsp (15 ml) castor sugar for dusting
Preheat the oven to 180 ºC.
Line a 22 cm round baking tin with baking paper.
Cream the butter, lemon zest and castor sugar until light and fluffy. Add the egg and vanilla extract and beat until combined.
Toss the blueberries in ¼ C (60 ml) of flour to coat.
Sift the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk and then fold in the blueberries.
Pour the batter into the prepared tin, sprinkle the batter with the remaining 1 Tbsp (15 ml) of castor sugar and bake for 35 to 45 minutes, or until a toothpick comes out clean. Allow the cake to cool for at least 15 minutes before serving. (Can be dusted with a sprinkle of extra castor sugar if preferred.)