Has this ever happened to you: A recipe such as this or this calls for buttermilk, you dutifully buy a litre of the stuff and are then left with a litre minus 1/4 cup? Scam alert! I think buttermilk should be free. After all, it's just the runoff from making butter from soured milk (though these days it's more likely its own product made from pasteurized milk curdled by adding a culture.) And why don't they sell buttermilk in smaller sizes? If they can do it with milk and all manner of cream, surely they should be able to figure out a way to do it with buttermilk, right? Am I right? (I think I'm right.)
BLUEBERRY BUTTERMILK CAKE
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ stick butter, room temperature
2/3 cup sugar
1 ½ Tbsp brown sugar
½ tsp vanilla extract
1 large egg
½ cup buttermilk, well-shaken
1 Tbsp lemon zest
1 cup fresh or frozen and thawed and drained blueberries
Preheat oven to 400 degrees F. Butter and 9-inch pan and put and cover the bottom with a piece of parchment paper.
Mix together flour, baking powder, baking soda and salt.
Using a mixer, blend together butter and white sugar for a couple of minutes, or until fluffy. Add vanilla and egg and beat a couple minutes more. At a low speed, add flour and buttermilk and lemon zest, alternating between wet and dry until just combined for a silky batter.
Pour batter into prepared baking dish or cake tin and smooth evenly. Top evenly with berries and sprinkle with brown sugar.
Bake in preheated oven until cake is golden on top on inserted toothpick comes out clean – about 25 minutes. Cool in pan for a few minutes, then turn out onto a wire rack and cool for 20 minutes. Present it sunny side up on a plate.