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Buttermilk Cake with Blueberries and Lemon Curd



Lemon Curd:

3 large eggs

1/3 cup sugar

zest of 1 lemon

2/3 cup strained fresh lemon juice

8 tablespoons butter, cut into small pieces



In a medium saucepan whisk together the eggs, sugar and lemon zest for 1 minute. Add the fresh lemon juice and butter. Cook over medium heat, whisking constantly until the butter is melted. Continue to whisk until the mixture starts to thicken. Pour through a fine mesh stainer into a bowl. Cover and refrigerate for 3 hours and up to 1 week.



Buttermilk cake:

1 egg

3/4 cup sugar

6 tablespoons butter, melted

1 cup buttermilk

1/4 cup vegetable oil or other neutral oil

1 teaspoon almond extract

1-1/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda


Preheat oven to make at 350 F.

Grease a 9 inch round cake pan with butter or oil.

In a large mixing bowl whisk together the egg and sugar until light in color and slightly foamy, about 1 minute. Whisk in the melted butter, buttermilk, oil and almond extract until smooth and well combined. Add the flour, baking powder and baking soda to the bowl and mix until just combined. Scrape the batter into the prepared cake pan and move to the oven. Bake for 30-40 minutes or until a cake tester or skewer inserted into the middle of the cake comes out dry and clean. Allow to cool for 15 minutes before flipping out of the cake pan onto a cooling rack and cool completely. Move on to a cake stand or plate that you will serve the cake on.


Topping:

1 cup heavy whip cream

1 tablespoon creme fraîche or sour cream

1/2 cup powdered sugar

1-2 cups fresh blueberries


Place the whip cream, sour cream and powdered sugar in the bowl of a stand mixer, or a stainless steel bowl if using hand mixer or whisk. Whip until soft peaks form. Chill until ready to assemble the cake.


Top the cake with big spoonfuls of whipped cream, spread slightly with the back of a spoon. Whisk the curd and then use a spoon to drizzle it over the whipped cream, allowing some to drizzle down he sides the cake. Sprinkle the blueberries on top of the whipped cream and all around the top of the cake. Chill or serve immediately with more fresh blueberries if desired.


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