July 14, 2010
I did not have a fun day today. My cat threw up the remains of her meal on my new rug, my husband was a self proclaimed cripple, laid up in bed, and my son sprinkled piles of flour from my living room to his bedroom. He was baking a cake, so he said.
Once I finally got some semblance of order established, I decided I needed a treat to relax. I bought some buttermilk when I went grocery shopping because I knew I wanted to try this buttermilk cake, and I had about a cup of blueberries with "bake me" written over their tiny blue faces.
So I listened to their unspoken message and got to work. By now you may have noticed I try to add in some whole wheat pastry flour whenever I can, and this recipe was no exception. It turned out pretty good, if only a tiny bit dry. I think my oven runs hot so will try reducing the baking time next time.
This isn't a very sweet cake, which is good when you're trying to be good, and the whole wheat flour adds extra fiber and nutrition. The blueberries scattered on top added a nice juiciness to each bite, and would even be good folded into the batter. If you don't have blueberries, any kind of berry would work well instead.
Berry Buttermilk Cake with Whole Grains
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 cup sugar (turbinado or regular)
1/4 tsp ground nutmeg
1 cup buttermilk
4 Tbsp butter, melted
1 tsp pure vanilla extract
1 tsp grated lemon zest
1 cup fresh blueberries (or any berry)
3 Tbsp raw turbinado sugar
Preheat oven to 400 degrees. Grease and flour a 12 by 8 inch pan (or similar size) with sides at least 2 inches high. In a large bowl sift the flours, baking powder, sugar and nutmeg. In a smaller bowl whisk the eggs until fluffy. Add the buttermilk, butter, lemon zest and vanilla to the eggs. Mix together well. Pour the wet mixture into the dry ingredients, and gently mix together just until combined.
Do not over mix the batter or the cake will be tough. Spoon the batter into the pan, spreading it so that it reaches all sides. Scatter the half of the blueberries on top, pressing them lightly into the batter. Then scatter the rest of the blueberries on top and sprinkled with the raw sugar. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan before cutting into squares.
(adapted from Apples for Jam)