Lemon and Blueberry Buttermilk Cake
A buttermilk cake like this is good for afternoon tea or to take along to something. The buttermilk keeps the crumb soft and the lemon zest cuts through the sweetness. Toss the blueberries in a little flour before they go in so they don't all sink to the bottom.
Ingredients
Makes 8 servings
- 241g Plain flour
- 160g Butter
- 201g Caster sugar
- 4 eggs
- 241ml Buttermilk
- 201g Blueberries
- 16g Lemon zest
Method
- Preheat oven to 175°C. Beat butter and sugar until pale. Add eggs one at a time, then stir in lemon zest.
- Fold in flour alternately with buttermilk, adding a pinch of salt, until just smooth. Toss blueberries in a little flour and gently fold in.
- Pour into a greased 20cm tin and bake 38–42 minutes until golden and a skewer comes out clean.
- Cool briefly before dusting with icing sugar and serving with cream.
Nutrition
Per serving: 420 kcal · 8g protein · 53.6g carbs · 19.5g fat