Sunday, January 29, 2012
Buttermilk Blueberry Cake
So the original post that I found for this cake called it a "breakfast cake." Upon reading the ingredients, I've decided to just call it "cake." Let's be real people! I guess you could start off your day eating this, but around our house, it's a sweet treat (and I rarely make those). I did make a couple alterations to make this cake a little bit healthier (or a little less unhealthy, depending on how you look at it). My boys loved it with a dollop of fresh whipped cream.
1/4 c. unsalted butter, room temperature
1/4 c. applesauce
2 t. lemon zest or more — zest from 1 large lemon
7/8 c Stevia in the Raw + 1 T. sugar
1 egg, room temperature
1 t. vanilla
1 c. all purpose flour
1 c. whole wheat flour
2 t. baking powder
1 t. salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter and applesauce with lemon zest and stevia until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.