Blueberry & lemon buttermilk cake
This is a beautifully soft and moist cake that is lovely just as it is. But it does marry well with cream, custard or even ice cream if you prefer.
** To make your own buttermilk ~ Add juice of ½ lemon to 100ml milk and stir **
Ingredients:
- 100g SR Flour
- 100g butter
- 100g caster sugar
- 1tsp vanilla
- 100g blueberries (washed & drained)
- Zest from 1 lemon
- ** 100ml buttermilk **
- 1 egg
- 1tsp baking powder
- good pinch salt
Method:
Preheat the oven to 170° /FAN 150° / GAS 3 and grease a baking dish 9″ (23cm) square or equivalent.
Cream the butter (softened or room temperature), sugar and lemon zest together until light and pale in colour.
Add the egg making sure its well mixed then add the flour baking powder & salt, with the mixer on slow gradually add the buttermilk and vanilla. Give it a quick whizz for a few seconds just to make sure its all combined. Lightly flour the blueberries so they don’t all sink to the bottom of the cake. Its not a cake with a lot of depth anyway so its not a major problem, then very gently stir in the blueberries, you want them to stay whole.
Tip the contents into your prepared baking dish and bake for 35 – 45 minutes. Its much better to use a glass ovenproof dish if you have one as you can see its cooked on the base but you will have to do the cocktail stick test to check its cooked in the middle.
Sprinkle with sugar and allow to cool before portioning.
