Thursday, June 17, 2010

Blueberry Buttermilk Cake

I found this online and it sounded good. I actually made to be low glycemic/low carb and it was delicous. I used a mix of coconut flour, almond meal and bob's redmill low carb flour. I added splenda instead of sugar. I am going to post the regular recipe here. This is a wonderful cake for coffee.

Makes 1 9-inch cake.

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries (or any kind of berries you want)

1. Preheat oven to 400. Grease a 9-inch cake pan.

2. Mix the flour, baking soda, baking powder and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.

3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.

4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.


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