Blueberry Buttermilk Cake

When I stumbled onto this cake recipe in Women’s Day magazine, I had a whole bunch of frozen blueberries in my freezer. The timing was perfect and the cake looked delish. So I got busy making it. The little kick the buttermilk gives it just makes the cake. This recipe is going in the permanent make-me-again file!

Ingredients

2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon  salt
3 3/4 cups, plus 1 tablespoon all-purpose flour
2 large eggs
2 large egg whites
1 3/4 cups buttermilk {How to Make Buttermilk}
1 1/2 cups sugar
1/2 cup canola oil
2 teaspoons lemon zest, grated
1 bag {12 oz} frozen blueberries {2 cups}, thawed and drained
2 tablespoons coarse sugar, {like India Tree}

Directions

Preheat oven to 350 F. Butter a 9-inch springform pan and set aside.

In a large bowl, mix the first 4 dry ingredients, reserving 1 tablespoon of flour. In a medium bowl, whisk together the eggs, egg whites, buttermilk, sugar, oil and lemon zest. Make a well in the dry ingredient and pour in wet ingredients. Mix just until combined {batter will be lumpy, do not over stir!}.

In a medium bowl, toss the blueberries with the remaining flour to evenly coat. Reserve 1/2 cup of blueberry and fold the remaining blueberries into the batter. Spread the batter into the prepared pan and top with the remaining 1/2 cup of blueberries. Sprinkle with the coarse sugar and bake about 70 minutes or until cake is brown and a toothpick inserted in center comes out clean.

Let the cake cool in the pan for 15 minutes, then remove the outer ring and transfer to a wire rack to cool completely. Enjoy!