More than 3 months have passed since the farmer’s market closed for the winter and I’m beginning to crave all the fruits and vegetables that we enjoyed through the summer and fall. I found this recipe for buttermilk blueberry cake at Alexandra’s Kitchen and knew right away that I would like it. What a perfect way to use some of the stash of blueberries I have in the freezer. I have several blueberry coffee cake recipes that I like but none call for lemon zest and buttermilk. If you like to use buttermilk in your baking you know how much flavor and tenderness it adds to a recipe. And I wasn’t disappointed here. I think this is the best blueberry coffee cake I have ever made and will probably never go back to my old standbys.
If you haven’t visited Alexandra’s Kitchen I urge you to take time to visit. I want to make every single one of her recipes (love the ones I’ve tried so far) and am inspired by her wonderful photography as I try to take better pictures. It’s easy to lose track of time as I meander through her recipe archives and try to narrow down the list of recipes I want to try next. Even after recently making Sticky Thai Chicken and Thai Red Curry Coconut Soup with Chicken and Vegetables I’m still craving those addictive Asian flavors so Alexandra’s Rad Na Thai Shrimp is on this weekend’s menu. Doesn’t that sound delicious? I’ll let you know.
- ½ cup unsalted butter, room temperature
- 2 teaspoons lemon zest
- 1 cup + 1 tablespoon sugar**
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- **7/8 cup sugar = ¾ cup + 2 tablespoons. The 1 tablespoon is for sprinkling on top.
- Preheat oven to 350 degrees. Cream butter with lemon zest and ⅞ cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking dish with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting.
This post is linked to Foodie Friday at Designs by Gollum. Thanks, Michael Lee, for hosting this very special event.