It’s been almost two months since my last recipe post, and that’s kind of ridiculous isn’t it? Well, there are many new things going on, including becoming very busy with freelancing, and it’s been especially hot and humid seeing as how it’s finally summer and I can’t help but get annoyed getting sweaty every time I want to create something in the oven. So, when there are breaks in the heat, I’ve been wanting to bake summery things using summer ingredients, like blueberries for example. The middle of Summer is so lovely for there being so many seasonal foods. We have pounds and pounds of blueberries in the freezer, and any day our garden will explode with veggies. I’m thinking the next few things I bake may include lots and lots of zucchini. So for now, I began with blueberries, and this cake was a simple dessert I wanted to make one Sunday afternoon.
from No Tea After 12
- 2 1/2 c. plain flour
- 3 tsp. baking powder
- 1 c. sugar, plus 2 tbsp. for sprinkling
- pinch of nutmeg
- 2 eggs
- 1 c. buttermilk
- 10 tbsp. butter, melted and cooled slightly
- 2 tsp. fresh lemon juice
- 1 c. fresh blueberries
- 1 tsp. lemon zest
Preheat the oven to 375°F. Butter and flour an 8″x8″ pan.
In a large bowl, sift together the flour and baking powder, and add the sugar and nutmeg. In a separate medium bowl, whisk the eggs until fluffy. Add the buttermilk, butter, lemon zest, and lemon juice and mix well until incorporated. Add the wet ingredients to the dry ingredients and mix until just combined. Spread the mixture into the pan and sprinkle the blueberries over the top and sprinkle with the 2 tbsp. of sugar. (I accidentally began adding some blueberries into the mixture before I realized while reading the original recipe that they were only to go on top. I actually thought it was quite nice in the end having some blueberries in the cake as well as on the top). Bake for 25 minutes until the top is just golden , or until a toothpick comes out clean.