Blueberry, Buttermilk & Lime Cake
This blueberry, buttermilk and lime cake has a delicate zesty flavour from the limes with a lovely moist crumb from the buttermilk. This bake really needs nothing else with it other than a cup of tea or coffee.
Sweet summer blueberries are an absolute joy, it doesn’t take me long to work my way through a punnet. This recipe takes full advantage of the new seasons berries although it does work just as well using frozen. The berries do have a tendency to sink to the bottom of the cake, try coating them in a dusting of flour and then folding them into the batter for a more even distribution of the fruit.
Blueberry, Buttermilk & Lime Cake
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 8 portions
Ingredients
- 210 g plain flour
- 2 tsp baking powder
- 115 g butter softened
- 180 g golden caster sugar
- 1 ½ limes zest only
- 2 large eggs
- 175 ml buttermilk
- 280 g fresh or frozen blueberries
Instructions
- Preheat the oven to 160C (fan). Butter a 23cm cake tin and line the base with parchment paper.
- In a medium mixing bowl whisk together the flour and baking powder. Add the zest of the limes and set aside. Reserve a tablespoon of the flour in a separate bowl to coat the blueberries with. Measure out 1 Tbsp of the sugar and set aside for sprinkling over cake.
- In the bowl of a free standing electric mixer, fitted with the paddle attachment beat together the remaining sugar with the softened butter until really pale and fluffy. Now gradually add the egg (approximately a tablespoon at a time), beating in between each addition and scraping down the side of the bowl.(*see notes).
- Add a 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process making sure your final addition is flour. Sprinkle over the tablespoon of reserved flour onto the blueberries and carefully fold in blueberries.
- Pour the cake batter into the prepared tin, spreading an even layer, then sprinkle the remaining sugar evenly over top.
- Bake in the pre-heated oven for 40- 45 minutes or until a toothpick inserted into the centre comes out clean.
- Run a knife around the edge of cake tin to loosen and then turn out. Let the cake cool for at least 20 minutes on a wire rack before slicing and serving. Zest a little extra lime on the top of the cake. (optional)
Notes
*By adding the egg a little at a time and beating in between each addition will result in a really lovely light cake, so it is worth taking your time with this part.
Blueberry, Buttermilk & Lime Cake
