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.
Words and Herbs 
Cardamom is such a wonderful spice. I don’t think I’ve used it much in baking before… must try it soon!
Hi Chava. I posted my all-time favourite muffin a couple of years ago…. blueberry and cardamom – and they are vegan! Your children will LOVE them! https://wordsandherbs.wordpress.com/2012/02/27/the-queen-of-spices-part-two-and-muffins/
Use fresh cardamom for best flavour! 🙂
I’ve just spotted your reply, thank you so much for sharing that link!
But you won’t believe what I put in our rock cakes today – cardamom 😉 Must have been thinking of you.
🙂
A yummy way to enjoy blueberries…I can’t get enough to pop in my mouth like candy!
I’ve been snacking on them too! 😉
Cathy, your cake is beautiful and looks delicious! I printed your recipe so I can give this one a try, thank you!
Great! Have fun baking Michael. 🙂
That. Looks. Delicious! Thanks for sharing your recipe!
Thank you Benjamin… tempted you to do some baking? 🙂
Indeed! May have to fire up the oven this weekend! 😉
🙂
Right on time for us in New England but we must fight the bear for our share 🙂 JT and I walk the perimeter and gather raspberries and blackberries 🙂
Keep your eye out while you’re gathering berries then! I bet the bear is pretty possessive of his berries!
No one wants to leave this place once they arrive 🙂
I just bought a large quantity of blueberries today, so how fortuitous, Cathy! Your bundt cake is beautiful. I love the cardamom and blueberry combo–it’s a surprise. I have a neighbor going into the hospital and I had been wondering what I might like to take to her when she gets home, and I think this might be really nice. Baking with the air conditioning on isn’t always practical, but it’s for a good cause. 🙂
What good timing Debra! And baking for a good cause is the perfect excuse! 😉 I have frozen some blueberries so I can make this again on a chilly November day. 😀
So beautiful and I imagine delicious, I definitely need an invitation to tea with you, I wish you lived close by and weren’t just virtually close!
Wouldn’t that be lovely… tea in the garden, with cake and good company! 🙂
Yes, it would be perfect
It sounds wonderful, I love anything with blue berries. I will be giving this a go, thank you Cathy.
It’s rather nice with blackberries too…. Hope you enjoy it Chloris!
looks so delicious that I want to eat my computer. Could you tell me what SR flower means, because English is not my mother-tongue? thanks
Thanks for the compliment! SR flour is “self-raising”, which means the raising agent is already in the flour. You can just use normal flour and add the normal amount of baking powder instead. 🙂
what a beauty of a bundt! I wish I had some frozen blueberries here so I could make this right now.
Thanks! I think it tastes as good as it looks! 😉
Kathy–what do you do to get it to come out of the pan so perfectly? Everything you cook looks so tempting. Plus, you have a great knack for staging. An artist with food and camera.
Your comment is very kind Marian – thank you! I always hold my breath when I turn a cake out of the pan… the broken bits get eaten or patched up! 😉
Looks delicious! Save me a piece. Never would have thought of mixing cardamom and blueberrry.
This is a favourite combination Jason. Cardamom also goes very well with blackberries and plums….. in fact I use it with lots of fruit desserts. Try it! 🙂
Blueberries are a favorite of my husband! Such a tempting recipe would make him very happy!
I bet he would appreciate that! Have a lovely Sunday!
Please can I come for tea with Christina?!
Of course Janet! I’ll get the best china out! 😉
Looks and sounds scrumptious! I must try this one.
Thanks Dor. Happy Baking! 🙂
I’ve got three quarts of blueberries in my freezer. This bundt cake will be on my table before long.
Mm, that’s a lot of blueberries! Hope you enjoy the cake Karen!
They were a gift from a neighbor as a thank you. I let him and his family pick apples each year from our orchard.
Have to try this. I enjoyed a friend’s cardamom-apple cake years ago but never knew what else to do with cardamom. Such a tasty spice and one can’t go wrong with buttermilk and blueberries. Your beautiful food is always so lovingly presented.
Thanks Susie. I love the blueberry cardamom combination, but find cardamom goes well with most fruit, especially berries or apples, but peaches too! 🙂
The peaches sound like a great idea. thanks.
Sounds very interesting. I love cardammom!
🙂 It goes well with plums too… now they are ripening.
Blueberries + cardamom in a cake = pure happiness! 🙂
I agree! 🙂