Blueberry Buttermilk Cake

 
 
 

By Mandy Fayne

This recipe is perfect as a breakfast or brunch treat.

Ingredients

  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup applesauce
  • ¼ cup 2% Greek yogurt
  • 2 tsp. lemon, which is zest from one lemon
  • ¾ cup white sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1 cup white flour (set aside 1/4 cup of this to toss with the blueberries)
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk
  • 2 Tbsp. white sugar

Directions

  • Preheat the oven to 350ºF. Mix butter, applesauce and yogurt with lemon zest and 3/4 cup sugar until fluffy.
  • Add egg and vanilla.
  • Toss blueberries with ¼ cup of flour (this prevents the blueberries from sinking to the bottom), then whisk together the remaining flour, baking powder and salt.
  • Add flour mixture to batter, alternating with the buttermilk. Fold in the blueberries.
  • Grease a 9-inch baking pan with baking spray.
  • Spread batter into pan.
  • Sprinkle the top of the batter with 2 tablespoons of sugar.
  • Bake 35-40 minutes. Allow cake to cool before serving.
 
 







 
 
 
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