Friday, 8 August 2008

Blueberry Buttermilk Coffee Cake

Mmm, nice! Not too sweet, but moist and full of berries. I threw in some raspberries because I bought them on impulse as the last of the season at the market, and they did not look like they would keep well.

Blueberries are notorious for sinking to the bottom of whatever baked goods they are put in; the method in the recipe for flouring them and adding them to the batter in two parts helps keep them dispersed throughout the cake. I also used a pastry flour that was about halfway between white flour and wholewheat flour. I don't generally like cakes and breads made with white flour any more. Once you have gotten used to whole wheat flour, products made with white flour seem pasty or chalky.

8 servings
1 hour - 15 minutes prep time

Blueberry Buttermilk Coffee Cake
1/4 cup unsalted butter
3/4 cup sugar
2 extra-large eggs
the grated zest of 1/2 lemon

2 1/4 cups soft unbleached or whole wheat (pastry) flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup buttermilk
2 to 3 cups fresh blueberries
2 tablespoons flour

Preheat the oven to 350°F. Butter and flour a 9" x 9" baking dish. Wash and pick over the blueberries, and drain them well.

Cream the butter in a large mixing bowl. Beat in the sugar and the eggs, one at a time. Beat in the lemon zest.

In another bowl, mix the flour, baking powder and salt.

Measure out the buttermilk. Toss the blueberries with the two tablespoons of flour.

Beat half the flour into the butter and egg mixture, then half the buttermilk. Repeat with the remaining flour and buttermilk. Gently fold in half the blueberries. Scrape the batter into the prepared pan, and spread it evenly into the corners. Sprinkle the remaining blueberries evenly over the batter, and press them down gently until they are level with the batter.

Bake for 45 to 50 minutes, until it passes the ol' toothpick test. You could also bake it as a loaf cake, in which case be prepared for it to take an hour and a quarter to bake. I doubled the recipe, and baked it in a 9" x 13" pan, and it took an hour pretty much exactly to bake.

1 comment:

Grace said...

see, now that's just gorgeous. i would have to stop and take at least ten seconds to appreciate its beauty before tearing into it. nicely done!