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Very Blueberry Buttermilk Cake


Very Blueberry Buttermilk Cake

I call it very blueberry because I use both fresh and dried blueberries. I love 'em little purple balls of goodness. They make my cake so purple and pretty. :D


For breakfast, I cut two little squares of Very Blueberry Buttermilk Cake served with Greek yogurt and a drizzle of pure maple syrup. Simple, healthy yums!


Recipe adapted from here.

Ingredients:
(Makes one 8"x8" square cake)

2 cups unbleached all-purpose flour
1/2 cup molasses sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup grapeseed oil
1 cup fresh blueberries
2 tablespoons dried blueberries
1 tablespoon demerara sugar


How to:

1. Preheat oven to 190°C. Grease an 8"x8" square cake pan with grapeseed oil or melted butter.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, egg, and grapeseed oil.

3. Pour the buttermilk mixture into the flour mixture. Gently stir and fold the ingredients with a rubber spatula until all the flour mixture is incorporated. Fold in fresh blueberries. Take care not to over-mix.

4. Scrape the batter into the prepared pan and pat it into the corners. Scatter dried blueberries and demerara sugar on top.

5. Bake for 55-60 minutes. When finished, a toothpick inserted into the center should come out clean. Let the cake cool in the pan for 15-20 minutes before removing and slicing.


Before baking.

Fresh from the oven!

Before and after.

Purple!

Cut into little squares.

Best eaten with yogurt or cream.

My little 23mo blueberry fan boy will say, "Mama, eat cake, eat cake."

:D


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