Blueberry Cake

Berries are popular in New England where I currently live. I make it a tradition every summer to visit the local farm and pick fresh berries from the brushes. This recipe is really simple and very loved in our house, especially by my dad who is a berry lover. Sometimes I prepare this cake when we have a last minute invite or guests and I top it with even more fresh berries and whipped cream.

Find the bluberry cake video here

Recipe:

3 Eggs, room temp.

1 1/4 cup sugar

1/2 cup buttermilk

1 cup avocado oil or neutral oil

1 zest of lemon

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup blueberries

1 tbsp flour for coating the blueberries

Topping: strawberry jam and fresh blueberries

Directions:

1. In a bowl, eggs and whisk until fluffy and light in color. Then gradually sprinkle the sugar and mix well.

2. Add the buttermilk, oil, and the zest of lemon to the bowl.

3. Sift the flour, baking powder, and salt on top of the wet ingredients in the bowl and mix gently.

4. In a separate bowl, add the blueberries (make sure they are dry) and coat them with flour. This method is supposed to help the blueberries from sinking in the pan.

5. Add the blueberries to the batter and gently fold the blueberries. You can reserve some to add to the top.

6. Pour your batter into a 9 inch cake pan that is lined with parchment paper. You can also use a springform pan but place another pan under it to make sure the batter doesn’t slip through.

7. Bake the cake for 45 to 50 minutes in the oven at 350F or 180C.

8. Remove from the oven and allow it to cool for at least 1 hour.

9. You can decorate with jam, powdered sugar, and/or fruit.