Have you every tried a recipe and found that it’s one of those that can never fail? Like ever? A year or two ago, I came across one via Tasty Kitchen. I’ve made it a gazillion times and it has never failed!!!!
And you know, this is one of those cakes that I can almost make without needing the recipe because I’ve made it so often. And never once have I received a negative review. Except maybe, “You should have made another 10 of these.” Yes, I’ve gotten that a couple of times and it makes me smile inside. But I cannot take any credit because this really isn’t my recipe.
Without further ado (because I don’t want too many words to get in between you and this fluffy lemon blueberry cloud), let’s get into it, shall we?
First things first, we need to line an 8 inch round cake pan.
Then I kinda do a rough gauge and estimate roughly how much to snip off. After making that snip about 1 inch away from the pan’s rim, it’s good to open it just to see that you have that bit extra for the sides to stick up. You can then refold it and make 1+ inch cuts, about 1 inch apart to form flags.
As all good cakes start, butter and sugar needs a good creaming. I have tried it both with brown and white sugar. Somehow brown sugar messes up the airiness of the cake. I prefer white sugar in this one. I used my vanilla sugar, which is basically used vanilla beans stuck into my sugar container. I like to rub the vanilla pods to get out leftover caviar.
Now, the dry and wet ingredients are alternately poured in. Flour, buttermilk, flour, buttermilk, flour! Start with the dry and end with the dry.
Tip for those who can’t get buttermilk like me: For every cup of whole milk, add in 1 tbsp acid (cider vinegar or lemon juice). Mix together and let it sit for a couple of minutes and you have your very own homemade faux buttermilk that doesn’t cost you the world but does the trick just the same!
This slice was from a previous batch where I used blueberries that sat around for a while. They pretty much sank but it was still really really good. The fresher your blueberries, the higher the likelihood they will stay nice and distributed within the cake.
I will never tire of this cake. Ever. They contain 2 of my favouritest flavours: Lemon & Blueberry.
PS: Notice I’m trying something new here for posts where I took waaaayyyy too many photos of. 😀 Let me know if you like those windowed pictures. I felt so strongly about how good this is that I want to put in as many photos and steps to convince you to make this for yourself. Do it!
“He is the Rock, His work is perfect: for all His ways are judgment: a God of truth and without iniquity, just and right is He. ” (Deuteronomy 32:4)
1 cup All-purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 sticks (1/4 cup) Butter, Softened
1/2 cups Sugar Plus 1 1/2 Tablespoons For Sprinkling On Top
1/4 tspVanilla Extract
1 tbsp Lemon Juice
1 tspLemon Zest
1/2 cups Buttermilk, Well Shaken
5 ounces, weight Fresh Blueberries
- Preheat oven to 400F/200C with the rack in the middle of oven. Grease an 8-inch round cake pan and line with waxed paper. Grease the waxed paper.
- Whisk together flour, baking powder, baking soda and salt; set aside.
- Beat butter and 1/2 cup sugar until pale and fluffy, about 2-3 minutes. Add vanilla extract, lemon juice and lemon zest. Add egg and beat well.
- Mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Add berries and fold in with a spoon. Pour batter into cake pan, spreading and smoothing the top. Sprinkle with 1 1/2 tablespoons sugar (this makes it a little crunchy on the top)
- Bake until cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. If the cake is browning too fast, ten the pan loosely with aluminium foil but remove it 5 minutes before done to maintain crunchy top.
- Cool in the pan for 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into slices.
- Serve plain or with a dollop of fresh whipped cream.