That stock of blueberries is coming to and end and I decided a blueberry version of this cake was in order. A basic, super simple, buttery batter, filled with tangy blueberries, baked to a nice crust in a skillet. Served with vanilla ice cream that melted way too fast.
It’s the kind of cake you can fill with pretty much anything you want. Any berries you like, maybe even chocolate chips or M&Ms. Great cakes have no rules.
Not having a skillet should not stop you from eating this cake. But having a skillet does make these falafels a piece of cake. My puns are going to bring me down some day.
Choose an 8″ spring-form pan, a regular loaf pan or whatever medium-sized cake pan you normally use. This recipe is pretty forgiving.
Oooooo you could even try plums in this cake, like so. I think you should get started now. It’s Monday and we could all use some cake.
What you’ll need:
1 and 1/2 cups flour
1 and 1/4 tsp baking powder
1/4 tsp salt if using unsalted butter
6 tbsp or 85 gms butter
1 cup caster sugar
1 tsp vanilla extract
1/2 cup buttermilk (or 1/2 cup whole milk with a squeeze of lemon juice, set aside for 5 minutes)
1/2 cup frozen blueberries, not thawed
What to do:
1. Sift the flour, baking powder and salt, if using. Set aside. Preheat the oven to 160 C and lightly grease a cast-iron skillet.
2. Cream the butter and sugar until fluffy. I used a hand mixer but it’s not necessary. Add the egg and beat for 1 minute. Add the vanilla and mix.
3. Add the flour mixture and buttermilk alternately, starting and ending with the flour mixture. Do this gently, do not over-mix. I prefer using a rubber spatula here.
4. Fold in the blueberries. Spoon the batter into the prepared skillet and spread it out evenly. Sprinkle more blueberries on top if you like. Bake for 45 minutes or until golden-brown and a toothpick poked in the center comes out clean.
Allow it to cool before serving. The flavours of this cake actually get better the next day 🙂