- 1 cup (230 grams) unsalted butter, softened
- 2 cups (500 grams) sugar
- 3 large eggs
- 1 Tbsp. vanilla extract
- 2 3/4 cups (385 grams) all-purpose-flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup (60 ml) buttermilk
- Zest of 2 lemons
- 1 pound (450 grams) fresh blueberries
- Preheat the oven to 325 F/160 C.
- Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour, or grease with butter/shortening. It’s a must actually, no need to tell.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- In a bowl with electrical mixer, cream the butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla.
- On low speed, slowly add the dry mixture and buttermilk. Alternate.
- Before turning the mixer off, beat in the lemon zest.
- Stir in half of the blueberries.
- Pour the batter into the prepared bundt pan (or any pan you like actually but bundt pan looks cuter) and sprinkle the remaining blueberries over the top.
- Bake for 60-80 minutes.
- If it’s done, be patient. Let it cool until at least 30 minutes then you can flip the cake.
Oat Crumble Topping
- 2 tablespoons (29 grams) butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons sliced almonds
- Mix all ingredients.
- Sprinkle the mixture over a baking sheet and bake in heated oven for 5-10 minutes.
- Cool before proceeding.
PS: my fault was I didn’t bake first, as you can see that the almonds don’t look tempting at all.
- 3 tablespoons buttermilk
- 1 cup (160 grams) powdered sugar
- Whisk the buttermilk and powdered sugar in a small bowl.
- Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
Source: A Spicy Perspective