Blueberry Buttermilk Cake

One more recipe to use up the last of my buttermilk. I really don't use it very often so had to stop and think of what I bake that uses it. This is a cross between a cake and a coffee cake. We like it with raspberries, but they are quite expensive to buy. Good if you have your own. Cranberries work well or about any berry. I put a few too many berries in the cake today, wanted to use the last of them. Tastes fine, just a little messy. If you try another berry try using orange zest instead of lemon.

Blueberry Buttermilk Cake

Makes one 9-inch cake

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh blueberries (about 5 oz

Preheat oven to 400°F with rack in middle.

Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside.

In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. (I added about 1/8 tsp cinnamon)

Bake until cake is golden and a wooden toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack Invert onto a plate.