When something works, you tend to do it (or eat it) on repeat. That's the case with this simple buttermilk cake that I keep coming back to. The base cake is a delicious canvas for seasonal berries, which is really making its appearance again in the market. I've nestled raspberries and strawberries into the lovely batter in the past so naturally, it was time for blueberries to have a turn.
It's great because not only is the crumb tender and moist, the cake brings just the right amount of sweetness to the fruit nestled within. And it isn't too much cake - just enough batter to hold the fruit together. It's a great cake for tea and makes a wonderful dessert.
Each time I bake this, I enjoy how the batter rises as it bakes and you end up with this cobbler-like top to the little cake. And mine is indeed little in this particular instance since I made a 6-inch version. My fridge was happily ladened with a variety of berries last weekend (my other half lovingly loaded me up for Mother's Day) and I decided to take some of the blueberries to make this treat for my husband.
As much as I adore this cake myself, I have to say that I often make it for my husband, who tends to prefer his fruit consumption in the form of dessert! His secret is out! Well, maybe it isn't quite so earth-shattering considering those who know him likely know he has a serious sweet tooth, which can be partially credited for bringing about this little blog in the first place!
A few days before this, I also made some basic blueberry muffins but cake - the kind that makes us slow down and slice, and take the time to sit and eat - is such an elegant way to go. This particular cake is easy and fast to make and a great use of berries for when you need to transform them into a dessert like I often do for my husband. How can you go wrong with a moist, tender buttermilk cake encasing juicy blueberries and an almost-requisite touch of lemon zest in the background?
