Blueberry Buttermilk Cake

Shared by The Pantry Seattle

Yield: One 2X8” cake

Ingredients

250 grams sifted cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3 large eggs, room temperature

6 ounces unsalted butter, room temperature

1 vanilla bean

1 1/2 cups sugar

1 cup buttermilk, room temperature

2 cups fresh blueberries

Instructions

Preheat oven to 350º (325º conv). Butter the cake pans and line with parchment.

Sift together the flour, baking powder, baking soda and salt and set aside. Crack the eggs into a small bowl,

whisk, and set aside. Split and scrape the vanilla bean, rub the seeds into the sugar and set aside.

Place the butter in the bowl of a stand mixer. Using the paddle attachment, cream the butter on medium

speed until it is light in color, clings to the sides of the bowl, and looks satiny. At the same speed, add the

vanilla sugar in a steady stream. When all of the sugar is added, turn off the machine and scrape down the

sides of the bowl. Continue to cream at the same speed for 4-5 minutes, or until the mixture is very light in

color and fluffy in appearance.

With the mixer still on medium speed, add the eggs a small amount at a time. Continue to cream, stopping

the mixer and scraping the sides of the bowl at least once. When the mixture is fluffy, white and increased in

volume take the paddle and bowl off of the mixer.

Add 1/4 of the dry ingredients, sprinkling over the top of the creamed butter. Fold it in with a rubber

spatula and then add 1/3 of the buttermilk. Repeat, alternating the dry and wet ingredients. With each

addition, scrape the sides of the bowl and continue folding until smooth. Add the blueberries and fold to

combine.

Spoon the batter into the pans and bake until done. The baked surface will spring back slightly when

touched in the center and the sides will begin to contract from the pan. Remove the cake from the oven, and

let cool before removing it from the pan