This is a cake that will remind you of something your grandma made, if you have those memories. I was lucky to have two wondeful grandmothers, one that was amazing at baking and threw out a few blueberry cakes in her time and one that was amazing at writing checks, that Grandma is probably reading this now in delight of her witty, creative and hilarious grand-daughter. Grandmas, We love you.
Fresh fruit is what works best in this recipe, you do not have to use blueberries, whatever your favorite in-season or available fruit you have will be great.. However, it is blueberry season. The cake is not too sweet an almost doughnutty, a bit buttery and a perfect breakfast or after dinner slice... she is multi-faceted.
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoons kosher salt
1 stick unsalted butter at room temperature
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk
2 cups fresh blueberiies ( or fruit of your chosing) plus some for sprinkling on top
Note:
If you do not have butter milk, you can use 3/4 cup milk and 2 1/2 teaspoons white vinegar to make buttermilk
Directions
Preheat your oven to 350 . Grease your 9 inch cake pan and line with parchment paper, leave some hanging over the edge for an easy pull out.
In a medium bowl, add your flour, baking powder, and salt - mix until combined and set aside.
In a stand mixer fitted with a paddle, or using a hand mixer, beat the butter and sugar until well combined, scraping down the sides periodically, Add in your vanilla. Mix until your ingredients are well combined, and light and fluffy, about 5 minutes.
Add in the eggs, one at a time, beating until combined.
Reduce the mixer speed to low and add in half your dry ingredients and half of your buttermilk, mix until well blended and then add in the other half.
Using a spatula gently fold in your blueberries or flruit and transfer your batter t the cake pan. scatter any extra blueberries left on top. Bake the cake for 45-50 minutes. The cake should be golden brown and slightly puffed when finished.
7. Let the cake cool before eating !
p.s
If you dont have a grandma that bakes you things, I hope you have a grandma that writes you checks. If you dont have either - start baking.
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