Crushing on This Season's Cookbooks
Crushing on This Season's Cookbooks

Blueberry Buttermilk Cakes

By TheSweetNerd  , ,

September 13, 2016

Recipe Inspired by Near & Far, Heidi Swanson

  • Prep: 20 mins
  • Cook: 50 mins


Blueberry Buttermilk Cakes (Bundts)

2 cups rye flour

2 cups all purpose flour

2 Tablespoons baking powder

1 teaspoon sea salt

2 cups buttermilk

2 teaspoons vanilla extract

1 cup unsalted butter, room temperature

1 ½ cups natural cane sugar

4 eggs, room temperature

Buttermilk Glaze

1 to 1 ½ cup confectioners sugar (or less to your taste)

3 to 4 Tablespoons buttermilk

1 vanilla been, split and scraped

Blueberry Thyme Compote

2 cups blueberries

1/3 cup sugar

½ teaspoon thyme, chopped

1 teaspoon grated lemon zest

1 Tablespoon lemon juice

1 Tablespoon water

1 pinch salt


Blueberry Buttermilk Cakes (Bundts)

1Preheat oven to 350

2Butter and lightly dust with flour your cake pans, or spray with vegalene

3Dries: Sift the flours, baking powder, and salt into bowl and set aside.

4Wet: Combine vanilla and buttermilk, set aside.

5Mixer: Using the paddle attachment, cream the butter until aerated (light and fluffy). Add sugar and blend until well incorporated. (scrape down sides invariably) Add eggs, one at a time, until well uniform and creamy.

6Alternate dries and wet above into mixer by thirds. Scrape down in-between so it is all blended. Repeat until all of the ingredients are added, but be sure to avoid overmixing.

7Divide the batter among cake pans, and depending on the pan size, bake for 30-45 minutes at 350 degrees. Bake until cake tops are golden brown and the tester comes out clean.

Buttermilk Glaze

1Whisk confectioners sugar, buttermilk, and vanilla seeds in a bowl until smooth. Once cool, drizzle the glaze across the cakes.

Blueberry Thyme Compote

1Mix ingredients together in a pot. Simmer on low heat until juice becomes thick. Cool, then serve.


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