Baking Addiction 6: Blueberries Buttermilk Cake

Remember in my previous post i mentioned that I have alot of buttermilk leftovers to make use of after baking the rainbow pancake? Well, this beautiful Blueberry Buttermilk cake is the outcome of it. 

Blueberries Buttermilk cake, made in less than a hour 

Before I am proceed with the recipe, just wanted to elaborate abit more on Buttermilk. Buttermilk is not a common ingredient you can find in grocery stores, so far I only manage to find it at cold storage and local baking store, and its expensive. However, there is a substitute for this but I haven't test it out yet, basically buttermilk is equal to Acid + Milk + a few minutes to rest. According to a baker's blog post -Just add one tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add milk until the amount reaches one cup. Let this mixture sit at room temperature for 5 minutes. The milk should look curdled. Stir the milk and use it straight away.

Recapping what I did was I searched randomly online for any recipe which utilize buttermilk, whereby most of it ends up with either cookies or teacakes. But frankly I wasn't too convinced with these recipes since buttermilk has a very distinct yogurt-ish taste, so I'm pretty sure the output would be something cross between chewy and dense. However, since I have so much of buttermilk to spare, I tried both cookies and teacakes recipes. And I was right 50-50. The buttermilk cookies was a nightmare, I was too ambitious with the fillings by adding too many chunks of dried cranberries, chocolate chips and topped lemon glaze. It was too sweet to my liking, and the texture doesn't seems right. of course, i will not mentioned the recipes of my failed products here. ;)

Here comes the successful half, the blueberry buttermilk teacakes was fabulous. It takes half the time of baking cookies to bake this cake, and its no fuss recipe, nothing sophisticated nor analytical, just simple straight forward mixing and baking. 

BlueBerry Buttermilk Cake

Recipe adapted from linden and rosemary.com
Makes 1 (9-inch) round cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
2/3 cup sugar, plus 1 tablespoon for topping
1/2 teaspoon vanilla
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberry, plus more for serving

1. Preheat oven to 180 degrees and coat a 9-inch round cake pan with some butter to prevent sticking.
2. Whisk together flour, baking powder, baking soda and salt and set aside.
3. In a larger bowl, whisk together oil and 2/3 cup sugar. Mix in vanilla and lemon zest. Add egg and buttermilk and beat well. Add flour mixture to wet ingredients in three batches, mixing until just combined. Spoon batter into cake pan and scatter blueberries evenly over top. Sprinkle with 1 tablespoon sugar.
4. Bake until cake is just golden and a toothpick inserted into center comes out clean, 20-23 minutes. Cool in pan 10 minutes then invert onto a rack to cool. 

This teacakes is perfect with a cup of aromatic tea (duh!), both my brother and sister in law love it. Will bake another one with strawberry soon.