It’s been too hot and humid for cooking or baking recently, but then last week we had a couple of cooler days as a breather, AND a visitor was expected, so I made one of my favourite cakes… blueberry and cardamom with buttermilk. 😉
I made this one pictured with double quantities as a small Bundt cake, and have even tripled the recipe for a large/standard Bundt cake that I took to a party, but here’s the recipe for the smaller version, using a small 9-inch/23cm square cake tin.
BLUEBERRY CARDAMOM BUTTERMILK CAKE
- 1/2 cup (60g) plain flour and 1/2 cup (60g) SR flour
- 1/4 tsp baking powder and 1/4 tsp baking soda
- 1 1/2 tsps cardamom
- 1/2 stick (55g) softened butter
- 2/3 (130g) cup sugar + a 1 tbsp vanilla sugar
- 1 large egg
- 1/2 (120ml) cup buttermilk
- 1 cup blueberries (fresh or frozen)
Preheat oven to 200°C/400°F. Grease and flour a 9-inch (23cm) cake pan.
Mix together the flour, baking soda, baking powder, cardamom and salt. In a larger bowl, cream together the butter and sugar and vanilla sugar until fluffy. Add egg and beat well.
In three batches, add the flour, alternating with the buttermilk. Fold in gently until just combined. Stir in all but a few blueberries. Pour the batter into the cake pan. Scatter the remaining blueberries on top (and extra vanilla sugar if you like!).
Bake for about 20 minutes or until a toothpick inserted comes out clean.