BLUEBERRY LEMON BUTTERMILK CAKE

Blueberry Lemon Buttermilk Cake image

Provided by annh53182

Categories Dessert

Time 30m

Yield 15 Squares

Number Of Ingredients 11

315 g plain flour
3 teaspoons baking powder
90 g superfine sugar
1 pinch of freshly ground nutmeg
2 eggs
250 ml buttermilk
60 g butter, melted and cooled slightly
2 teaspoons fresh lemon juice
150 g blueberries
2 tablespoons demerara sugar
1 teaspoon lemon zest

Steps:

Preheat the oven to 400f / 200c. Grease the pan. The recipe calls for a 12 x 8 inch (30cm x 20cm) pan but I used an 8 x 8 inch (20cm x 20cm) square pan, and turned the oven down to 375f / 190c as the smaller pan created a thicker cake that I did not want to go too brown on top.
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. You know the mixing rules --
Spread the mixture into the pan and tumble the blueberries over the top and sprinkle with the demerara sugar. I used less than what was called for in the recipe and I did regret it a bit as it would've given a nice crunchy dimension to the texture, so next time I would use the full whack. Bake for 25 minutes until the top is just golden and a skewer comes out clean. I let mine bake a little bit longer, taking about 30 minutes in my oven.
Makes 12 - 15 regular sized square, or 9 "i didn't know my mouth could open this wide" squares.

Nutrition Facts : Calories 153.9, Fat 4.3, SaturatedFat 2.4, Cholesterol 37.4, Sodium 123.4, Carbohydrate 24.4, Fiber 1, Sugar 3.7, Protein 4.2