But if you happen to have blueberries too, I suggest you take out your whisk n bowls and bake a lemon blueberry buttermilk cake. For those who haven't tasted lemon in bakes it is a tangy, sweet and refreshing experience. Berries and citrus fruits are a very classic combination; a must try.
I love fruits and I prefer fresh fruits over tinned. But tinned is the only way blueberries are available in India. I had saved a small batch of these from one of my previous bakes. This time I wanted a more pronounced lemon flavour.
The recipe is adapted from here and it sure is a moist cake as the author mentions in her post. I made some changes based on the ingredients I had on hand and the comments to the original recipe. I reduced the fat and the sugar. I added some scraped vanilla beans. I loved the tiny specks of vanilla scattered in the slice. I would have been happier if I had more berries to add.
Every cake requires some form of fat, usually butter. But here, we use oil which makes the cake moist. From my past experience, oil based cakes tastes like... well oil, which is not a very pleasant experience. But this cake changed my opinion.
I baked this cake in two mini loaf pans and about 10 cupcake moulds. I soaked in lemon juice one loaf and a couple of cupcakes while left the other loaf as-is. The soaked loaf was devoured as light pre-lunch dessert while my sister-in-law prepared this yummy brinjal/eggplant curry for lunch. The non-soaked loaf was a tea/snack time bite. Though you can reduce the sugar in the cake, I suggest not to skimp on the lemon syrup. The syrup gives the cake its tang.
This cake batter is prepared using the muffin method. In that you measure your dry and wet ingredients in two separate bowls and combine the two by stirring them together very briefly. Here's the recipe:
2 tsps baking powder
2 pinches of salt
1 Cup buttermilk
3/4 Cup sugar
3 large eggs
1 tsps grated lemon zest
1 vanilla bean, scrapped or 1/2 tsp pure vanilla extract
1/3 Cup vegetable oil
1/3 Cup blueberries, washed and dried
Lemon Syrup
2 Tbsps freshly squeezed lemon juice
2 Tbsps powdered sugar
Sift together flour, baking powder, and salt into a bowl. In another bowl, whisk together the buttermilk, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pans. Mix the blueberries with a tablespoon of flour and sprinkle them on top of the batter. Bake for about 25 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the lemon juice and powdered sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Place the cooling rack above a plate to contain the dripping syrup. While the cake is still warm make tiny holes in the loaf and pour the lemon-sugar syrup over the cake and allow it to soak in. Let cool.
Happy Baking!
Shwe
I love fruits and I prefer fresh fruits over tinned. But tinned is the only way blueberries are available in India. I had saved a small batch of these from one of my previous bakes. This time I wanted a more pronounced lemon flavour.
The recipe is adapted from here and it sure is a moist cake as the author mentions in her post. I made some changes based on the ingredients I had on hand and the comments to the original recipe. I reduced the fat and the sugar. I added some scraped vanilla beans. I loved the tiny specks of vanilla scattered in the slice. I would have been happier if I had more berries to add.
Every cake requires some form of fat, usually butter. But here, we use oil which makes the cake moist. From my past experience, oil based cakes tastes like... well oil, which is not a very pleasant experience. But this cake changed my opinion.
I baked this cake in two mini loaf pans and about 10 cupcake moulds. I soaked in lemon juice one loaf and a couple of cupcakes while left the other loaf as-is. The soaked loaf was devoured as light pre-lunch dessert while my sister-in-law prepared this yummy brinjal/eggplant curry for lunch. The non-soaked loaf was a tea/snack time bite. Though you can reduce the sugar in the cake, I suggest not to skimp on the lemon syrup. The syrup gives the cake its tang.
This cake batter is prepared using the muffin method. In that you measure your dry and wet ingredients in two separate bowls and combine the two by stirring them together very briefly. Here's the recipe:
Lemon Blueberry Buttermilk Cake
Ingredients:
1 1/2 Cups All-purpose flour2 tsps baking powder
2 pinches of salt
1 Cup buttermilk
3/4 Cup sugar
3 large eggs
1 tsps grated lemon zest
1 vanilla bean, scrapped or 1/2 tsp pure vanilla extract
1/3 Cup vegetable oil
1/3 Cup blueberries, washed and dried
Lemon Syrup
2 Tbsps freshly squeezed lemon juice
2 Tbsps powdered sugar
Steps:
Preheat the oven to 180°C. Grease-line-dust the mini-loaf pans.Sift together flour, baking powder, and salt into a bowl. In another bowl, whisk together the buttermilk, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pans. Mix the blueberries with a tablespoon of flour and sprinkle them on top of the batter. Bake for about 25 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the lemon juice and powdered sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Place the cooling rack above a plate to contain the dripping syrup. While the cake is still warm make tiny holes in the loaf and pour the lemon-sugar syrup over the cake and allow it to soak in. Let cool.
Shwe
Loved this cake and looking forward to tasting many more as your blog progresses:-)
ReplyDeleteThanks Arati!
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