Posted by - Joanne
On Saturday morning I told Sophie. That's it. I am getting my beach body back.
(It's amazing what not running 40 miles a week while still going to the gym the other three days a week will do to your beach body.)
So I made a plan for myself. (In my head. If I had written it down, I might have had proof that any of this had happened. And then I might have had to stick to it. And that might have been a shame.)
Which included adopting Mark Bittman's vegan-before-dinner diet. And a whole lot of Greek yogurt.
That virtuosity lasted all of about three hours before she found me in the kitchen knee-deep in a buttermilk-infused cake batter.
It has blueberries! I replied indignantly to her arched eyebrows.
Maybe I'll just forget the bathing suit. Go with a really nice (loose) sundress instead.
This month's pick for Have the Cake was Gourmet's infamous buttermilk cake that has made the rounds on just about every blog imaginable since it was published in June 2009. And with good reason. One. It is easy. And delicious. Two things I look for in a cake. Two. It pairs well with just about any berry. So no matter what you have sitting in that bowl on your counter. Throw it in. Mix. Match. Experiment. This cake is a survivor. It will prevail. Three. It goes really well with strawberry whipped cream. Which is my new obsession. And my own little twist to the cake. An attempt to kick all of the living virtuosity out of it. If you will. Totally worth it.
Blueberry Buttermilk Cake
Makes 1 9-inch cake, adapted from Gourmet
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries
1. Preheat the oven to 400. Grease a 9-inch cake pan.
2. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.
3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.
4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Strawberry Whipped Cream
1 cup heavy whipping cream
1/3 cup sugar
1/4 cup pureed strawberries
1. In a large mixing bowl, whip the heavy cream until it has the consistency of whipped cream. Add in the sugar. Add in the strawberry puree. Whip until it again reaches desired consistency.