ISO - Buttermilk & Blueberry Cake Recipes

[blazedog]

I've got the Blueberries and I've got the Buttermilk.

I've also got what was a very nice recipe for a classic Blueberry Streusel Cake in a 9" x 13" pan which I have made before -- good solid recipe.

If anyone has suggestions for a cake that might be better please post. I don't want to do layers so a one layer sheet cake or Bundt cake would be ideal.

[SallyT]

I have the perfect recipe! Last week, I made Smitten Kitchen's raspberry buttermilk cake, but subbed for blueberries. SO easy, SO good. Everyone loved it - I sifted some powdered sugar on top...

Raspberry Buttermilk Cake

http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/

Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

(Mine cooked in 20 minutes)

[HealthyinMN]

Blueberry Crumb Cake (http://desertculinary.blogspot.com/2005/05/blueberry-crumb-cake.html) (Adapted from Baking From My Home To Yours)

http://1.bp.blogspot.com/_J-s7w5-Rv84/RsD2oCkWwCI/AAAAAAAAB6M/Idyk3VWKnFA/s400/BBerryCrumbCake-2.jpg

For the topping

5 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts

For the cake

1 cup plus 2 teaspoons all-purpose flour, divided
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
2/3 cup granulated sugar
finely grated zest of 1 lemon
6 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups blueberries - fresh or frozen (do not thaw)

Preheat oven to 350

To make the topping

In a food processor, add butter, sugars, flour and salt. Pulse the ingredients together just until the mixture forms moist clumps. Scoop the mixture into a small bowl and stir in walnuts. Cover and chill in the refrigerator until needed.

To make the cake

In a medium bowl, whisk together 1 cup all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large mixing bowl, add granulated sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until light and fluffy. Add the eggs, one at a time, beating until well combined. Add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients.

In a small bowl, toss together the blueberries and 2 teaspoons all-purpose flour. Add the blueberries into the batter and fold just until combined. Scoop the mixture into an 8" baking dish coated with nonstick spray. Remove the crumb mixture from the refrigerator and break it into irregular pieces all over the top of the batter - lightly press them down to adhere.

Bake until the crumbs on top are golden and a toothpick placed in the center comes out mostly clean - about 55 to 65 minutes. Remove and place on a wire rack to cool completely.


Now I know you asked for cake, but let me throw this out there as they were quite good!

Blueberry-Coconut-Macadamia Muffins (http://desertculinary.blogspot.com/2007/09/jumping-right-in.html)

http://4.bp.blogspot.com/_J-s7w5-Rv84/RuHxxaybG0I/AAAAAAAACG0/rTn4JwOWAW8/s400/BlueberrMuffin1.jpg

For the topping

1/4 cup unsweetened coconut
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons chopped macadamia nuts
1 tablespoon canola oil, divided

For the muffins

1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1 large egg
1 large egg white
3/4 cup buttermilk
2 tablespoons butter, melted
1 tablespoon canola oil, divided
1/2 teaspoon coconut extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons chopped macadamia nuts, divided

Preheat oven to 400

For the topping

In a small bowl, stir together all-purpose flour, brown sugar and macadamia nuts. Drizzle with oil and mix to combine.

For the muffins

In a medium bowl, whisk together flours, baking powder, baking soda, salt and cinnamon.

In another medium bowl, whisk together brown sugar, egg, egg white, buttermilk, butter, oil and coconut extract until well combined. Pour the wet ingredients into the dry and stir just until combined. Fold in blueberries and nuts just until combined.

Evenly divide the batter among the wells of a 12 cup muffin tin coated with nonstick spray. Scatter the tops with the reserved coconut topping and gently press into the batter.

Bake the muffins until the tops spring back when lightly pressed in the center or a toothpick comes out mostly clean with a few moist crumbs attached - about 15-20 minutes. Remove the pan and let cool for 5 to 10 minutes. Carefully remove the muffins from the pan and let cool on a wire rack.

[Dawna]

We also love the smittenkitchen recipe. It is a go to around here for using up buttermilk.

[Sue1]

For last months cooking club, we made this recipe. Loved it!!


Blueberry Buttermilk Cake
Makes 1 9-inch cake, adapted from Gourmet

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries

1. Preheat the oven to 400. Grease a 9-inch cake pan.

2. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.

3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.

4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Strawberry Whipped Cream

1 cup heavy whipping cream
1/3 cup sugar
1/4 cup pureed strawberries

1. In a large mixing bowl, whip the heavy cream until it has the consistency of whipped cream. Add in the sugar. Add in the strawberry puree. Whip until it again reaches desired consistency.

[strawberryblond]

Berry Buttermilk Cake
serves 12 to 16 - from Fine Cooking #72 June/July 2005

For the crumb topping:
1/2 cup flour
1/3 cup firmly packed light brown sugar
1/4 tsp. kosher salt
1/4 cup chilled butter

For the cake:
2 cups fresh blueberries, raspberries or a mix
3 cups all purpose flour; more for the pan and berries
4 tsp baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
3/4 cup butter at room temp; more for the pan (I used Pam for the pan)
1 1/2 cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
1 1/2 cups buttermilk

Make the crumb topping: Mix the flour, brown sugar and salt in a med. bowl. Cut the butter into chunks and add to the dry mixture. Rib the flor and butter between your fingers until the mixture just comes together and has a nice crumbly texture. (I used a pastry blender instead of my hands) This topping can be made ahead and stored, tightly covered , in the refrigerator for up to a week.

Make the cake: Rinse the berries well in a colander and spread on paper towels. Let the berries air dry for at least 15 min. Meanwhile, position a rack in the center of the oven and heat the oven to 350. Generously butter and flour a 12 cup bundt pan (I used PAM and no flour at all). In a med. bowl mix the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a paddle attachment or with a hand held mixer, whip the butter and sugar together on medium high speed until light and fluffy, about 3 minutes. Add the eggs one at a time beating for 15 seconds after each addition. Scrape the bowl, add the vanilla and continue whipping until the mixture is light and fluffy, 1 to 2 min. On low speed, add the dry ingredients one-third at a time, alternating with the buttermilk, 1/2 at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium and beat for about 15 seconds to mix the batter fully.

Transfer the berries to a medium bowl and toss gently with 2 tsp of flour. Gently fold the berries into the cake batter with a rubber spatula to avoid crushing the berries too much (what I found worked best was to put about 1/3 of the batter into the baking pan BEFORE adding the berries to the rest of the batter - it was really hard to mix the berries evenly without mushing them and so there tended to be more berries at the top of the batter in the bowl, which translated into most of the berries being at the bottom of the cake; when I put some batter into the cake pan and then mixed, the berries went through the batter more evenly). Scrape the batter into the prepared pan with the rubber spatula, level the batter and sprinkle with the crumb topping. Bake unti a toothpick or wooden skewer comes out clean when inserted into the middle of the cake, 45 to 55 min (I found it took an hour in my oven). Let the cake rest for 10 min in the pan before turning it out onto a rack. Flip the cake back over so that the crumb topping is upright (this was the trickiest part - the 2nd time I made it, just the other night, the cake almost broke apart because it was both warm and moist and I was wrestling with it single-handed). Let cool completely and wrap tightly. Sotre at room temp overnight before slicing. TIP: for best flavour, make both this deliciously moist cake and its creme fraiche topping one day in advance. (that's the tip from the magazine sidebar but both times we ate it shortly after it was baked and it was perfectly delicious; I have to admit that I prefer a cake like this with just a touch of the warmth from baking still in the cake).