I live in a tropical country where chancing upon any kind of colourful berry is like finding a four leaved clover. We are those unfortunate ones who gaze longingly at vibrant berries brightening up food pictures on Pinterest. Truth be told, there are a few shops here which do sell them, but I don’t think I would want to pay for a fruit that has travelled all the way across the globe and made it to the shelf somewhat shrivelled and half dead. And a few 100 grams of these burn a blazing hole in your pocket.
And then I got some blueberries. No, they weren’t shrivelled. Yes, I got it for free. Bless my aunt who brought it all the way from New Zealand !
I was thrilled. I had eaten blueberries before, even made a blueberry sauce, but had never baked with it. Since having a three month old baby meant limited time to bake a cake (the hours I get to myself are few and precious ! ) I searched for an easy recipe and found this cake.
The texture of the cake is ah-mazing! It’s pillowy and buttery with the juicy berries nestled inside. In fact I feel it would make a great vanilla cake on its own. It does help to toss the blueberries with flour, most of them did not sink to the bottom. I tried spreading a thin layer of just the batter at the base of the tin, before dumping the blueberry mixed batter into the tin. Also, I used a loaf tin instead of the round cake pan mentioned in the original recipe. A few other tweaks I did was to swap the lemon zest with orange zest, and skip sprinkling sugar on top of the cake.
½ cup salted butter, room temperature
Zest of 1 orange
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 cups fresh blueberries
½ cup buttermilk
1. Preheat oven to 325 degrees.Lightly grease and flour a loaf tin. Set aside.
2. In a small bowl combine the flour and baking powder. Remove two tablespoons of the flour and set aside.
3. In the bowl of a stand mixer combine the butter, orange zest and sugar. Beat for several minutes until light and fluffy.Beat in the egg and vanilla just until incorporated.
4. Add the flour mixture and the buttermilk alternately , beginning and ending with the flour mixture. Remove the bowl from the mixer.
5. Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold in the blueberries with a rubber spatula. Take care not to rupture the blueberries.
6. Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
Recipe adapted from Saving room for Dessert