Posted on

Blueberry Buttermilk Bake

This cake batter can be prepared the night before and stored in the fridge in a Tupperware container with a lid.  Remove the batter from the fridge 30 minutes before you want to bake it and transfer it to a greased ovenproof dish.

125 g unsalted butter, room temperature
the zest from 1 orange or lemon, finely chopped
125 ml white sugar
1 large egg, room temperature
5 ml vanilla extract
500 ml cake flour
5 ml baking powder
5 ml salt
500 ml fresh blueberries
125 ml buttermilk

  1. Preheat the oven to 180 degrees celsius and grease a 20 cm square ovenproof dish with non-stick cooking spray.
  2. Cream the butter, orange or lemon zest and the sugar in a mixing bowl until light and fluffy.
  3. Add the egg and vanilla and beat until combined.
  4. Combine the flour, baking powder and salt in a second mixing bowl and add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  5. Stir in the blueberries and spoon the batter into the dish.
  6. Sprinkle 15 ml sugar on top of the batter and bake for 35 minutes.
  7. Check for doneness by inserting a toothpick. It should come out clean.  If necessary, return the dish to oven.
  8. When cooked, remove the dish from the oven and set it aside to cool for at least 15 minutes before serving.

6 to 8 servings.