Tuesday, June 15, 2010

Blueberry buttermilk cake


Ok, full disclosure: this post is a cheat. I've posted about this recipe not once but twice before, once when I made it with raspberries and once when I made it with cranberries.

Is this a sign of blogging laziness, or just a great recipe?

Probably both. It's hard to keep the content fresh here. I've whined about this before, and I've heard other bloggers say the same thing, which makes me feel a little bit better. It's challenging to come up with new recipes all the time, and clever (or even dull) things to write about them. I can barely pull it together to post two or three times a week; I can't fathom how some people post every day.

Fussing aside, I'm still a huge fan of this recipe. It's simple and a total knockout. All you need is a little softened butter, buttermilk, and some kind of fruit. This time around, blueberries.


Just as a warning, you'll kind of want to eat the batter, which smells of vanilla and sugar and fresh berries, straight from the pan, unbaked. I want you to be prepared so you can plan accordingly. Maybe enlist someone to supervise you, keep your paws out of the cake. Someone other than a big friendly dog who also enjoys sampling cake, cooked or not. A dog who likes to hang out underfoot, catching stray blueberries that roll off the counter.


I can't really say that nobody got a lick of batter off the spatula. What happens in the kitchen, stays in the kitchen...

25 comments:

  1. Hey, you have to know if it has enough salt, right? ;)

    ReplyDelete
  2. As you know, I've made this cake a bunch. And I pretty much always use plain yogurt and whole wheat flower and cut the sugar to 1/2 cup. It's still really awesome. Thanks for reposting. We have a bunch of blueberries that need using up. I think it's cake time!

    ReplyDelete
  3. Anything that is good is always worth repeating. ;)

    ReplyDelete
  4. You can post this as many times as you want since it looks so good. I think you're pretty fresh too :)

    ReplyDelete
  5. Waw!! What a beautiful blueberry cake this is!!!

    Georgous too! MMMMM,..a real delight, my friend!

    ReplyDelete
  6. I've made your recipe twice already, Samantha! It's a fabulous one and can't be repeated often enough. I wonder how it would hold up with rhubarb?

    ReplyDelete
  7. camille: Exactly, that's what I was thinking...

    Ash: I'm so glad you make it. That's interesting about the whole wheat flour.

    shaz: Ha ha. Thanks :)

    Sophie: Thank you, give it a try--any fruit works (clearly).

    Barbara: I'm so glad. I think rhubarb would be fine as long as you tossed it with a little extra sugar (nothing wrong with that, right?)

    ReplyDelete
  8. I am all for recycling! ;-) Frances looks so funny in that photo!

    ReplyDelete
  9. Look at Frances! It looks like she is talking to you and telling you to drop her some....

    ReplyDelete
  10. I have buttermilk laying around from making strawberry buttermilk ice-cream. This is a good use for the rest.....

    ReplyDelete
  11. batter-eater? guilty as charged, even with supervision--i'm a master of diversion. :)
    this continues to be an awesome cake, made even more so with those big fat blueberries. awesome work. :)

    ReplyDelete
  12. I don't think you're a lazy blogger for reposting this. I love that it's versatile enough to bake in three different flavors! How about cherries? I happen to have a bunch of them sitting on my counter right now....

    ReplyDelete
  13. When you're posting something that looks that good, it deserves an encore!

    ReplyDelete
  14. Ben: I know. She's chewing!

    tamilyn: yes, she uses Jedi mind tricks to get food and it works every time (I'm weak).

    A Little Yum: Got any of that ice cream left? I could swing by your place...

    grace: glad to know I am not alone in my voracious batter eating.

    oneordinaryday: Cherries would be great--try it!

    D.A.: Thanks, I agree!

    ReplyDelete
  15. This was just the inspiration I needed to use up some waning blackberries and blueberries, and thx to Ash, I will also use up some plain yogurt, less sugar + use half AP/half WWflour (that's my usual M.O.). My Husband will be very happy tomorrow morning when the coffee pot beeps. Thx for sharing (good repeats never need apologies).-cwt

    ReplyDelete
  16. I just picked 7-lbs of bluberries and this is a wonderful idea. I can see why you keep posting different variations, it is a perfect recipe.

    I really enjoy your blog posts.
    I try to post 3 times a week and it can be a challenge. There are days I have to remind myself that I own my blog my blog does not own me. Blogging is just so enjoyable.

    ReplyDelete
  17. Daaaaahling, let me be frank, if I cant eat a bit of the batter, whats the point????
    Have a great weekend.
    *kisses* HH

    ReplyDelete
  18. cwt: Let me know if you try it. It's such a great, simple recipe.

    Velva: Thanks for your nice words. And wise too! Must remind myself of that: my blog does not own me, my blog does not own me...

    HH: Thanks! Great weekend to you too!

    ReplyDelete
  19. Post it over an over. Rhubarb? Strawberries? Actually, hard to improve upon the raspberries in my book.

    ReplyDelete
  20. agrigirl: Yes, I have to say, raspberries were probably my favorite of all three...

    ReplyDelete
  21. looks nice! i made something similar with raspberries...would like to try the blueberry!

    ReplyDelete
  22. Dina: Give it a go. And thanks for visiting! I'm checking out your blog now...

    ReplyDelete
  23. Oh my.. LOV IT! I lov a good cake and any twist to it ANYDAY! umm !!

    http://coloredgrains.wordpress.com

    ReplyDelete
  24. This looks fantastic! All the different variations you've made sound equally delicious...must just be a good recipe :)

    ReplyDelete