Lemon Blueberry Buttermilk Cake

This is a cake that comes out delightfully moist everytime.  It can be made with just about any seasonal fruit, or no fruit at all!

 

 

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 1/3 cups flour
• 2 1/2 cups (10 ounces) fresh blueberries
• 1/4 cup plus 1 1/3 cups sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• Zest of 1/2 lemon
• Fresh lemon juice from 1/2 lemon
• 1 cup well-shaken buttermilk
• Powdered sugar (for dusting)

1. Butter/flour a 10 inch springform pan and lay a parchment circle down, then rebutter/flour
2. Lay berries in a single layer, sprinkle 1/4 cup sugar on top
3. Sift dry ingredients together, set aside
4. In a mixer, cream the butter and remaining sugar until it is light and fluffy, about 2 minutes
5. Add the eggs, 1 at a time
6. Add in both extracts, the juice, and lemon zest, mix thoroughly
7. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts (start and end with flour mixture)
8. Pour the batter over the berries and smooth the top
9. Bake at 350 for 50-55 minutes or until toothpick comes out clean
10. Let the cake cool for 15 minutes on a rack, then run a knife around the edge and remove pan sides
11. Invert the cake onto the rack, peel off the parchment, and sprinkle powdered sugar on top
12. Let cool completely

 

*Note: Don't like lemon and blueberries together?  Leave out the lemon juice, but keep the zest-it brightens the blueberry taste

 

This cake tastes fabulous warm or room temperature!