Blueberry Lemon Buttermilk Cake

August 20, 2012

I really like baking in my cast iron skillet. Maybe it’s the weight of the skillet itself. Maybe it’s the way it creates a delicious crusty edge and a wonderful middle. I’m not sure, but it makes me happier every time I pull it out of the oven with a new recipe. This buttermilk cake has enough sweetness for a dessert but enough fruit and buttermilk-y tang for a brunch or breakfast. If you don’t have a skillet, you could use a cake pan instead. If you don’t have blueberries, then live on the edge! Try blackberries, raspberries, halved cherries, or whatever you have on hand.

You will need:

  • 1 c flour
  • 1/2 t ground cinnamon
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 4 T (1/2 stick) unsalted butter, softened
  • 2/3 c plus 1 T sugar, divided
  • 1/4 t vanilla extract
  • 1/4 t almond extract (if you don’t have any, then substitute more vanilla!)
  • 1 T lemon zest (roughly 1 lemon)
  • 1 egg, lightly beaten
  • 1/2 c buttermilk
  • 1 pint fresh blueberries, picked over for stems

Then you will…

  1. Preheat oven to 350 degrees. Butter a 9-inch skillet or round cake pan.
  2. In a large bowl, cream together the butter and 2/3 cup of sugar until well mixed.
  3. Beat in the extracts and lemon zest.
  4. Beat in the egg.
  5. Beat in the cinnamon, baking powder and baking soda.
  6. Mix in the flour, alternating with the buttermilk, just until combined.
  7. Spread batter in the prepared pan.
  8. Scatter the blueberries evenly on top of the batter and sprinkle with remaining tablespoon of sugar.
  9. Bake until golden and a toothpick in the center comes out clean, about 20-25 minutes.
  10. If you want to remove cake from the pan for serving, allow to cool in the skillet for 10 minutes. Then turn onto a wire cooling rack and let cool till warm, 10-15 more minutes. Invert onto a serving plate so the berries are on top again.
  11. If you want to serve from the skillet, allow to cool 15-20 minutes before serving.

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