I think this yummy cake is a Pinterest find although I can't find the pin now. But it is fab for lazy holiday mornings when you aren't really in the mood for whipping up a full English or some 'Special Eggy Bread' as we call it in our house (that's a whole other post in its self!)
The best thing about it is that you can make it when you have a spare half an hour between wading through the chaos that is your house during the summer hols (if your house isn't scattered with toys, grass, wet towels, random pens without lids and probably quite a few raisins like ours then you either don't have kids or you need to share your secret!)
I made ours today because we went out last week for a lovely walk in the fields a few mins from our house with Daisy the Dog and took a pot to collect blackberries. We did this last year but didn't think about it until late September so most of the good ones were gone. This year though we got in early and within about half an hour we had a good haul and in Jack's case a black and red face. They have done a few little treats after dinner for the boys sprinkled with a bit of sugar but today they either needed eating or binning.
I have made this before, the recipe called for blueberries but I thought I would try it with and blackberries and it seems to have worked. I think I remember the original recipe saying that it even works with frozen fruit, but it is nice to feel a little bit smug knowing that you picked the fresh fruit... for five mins you can pretend you are the perfect mother :)
So... the recipe. All the measurements are in cups I'm afraid. I have a set of cups that I inherited from my mum so I just use those but you can always find the conversions here (good old Delia) if you haven't got any.
½ cup salted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
1/2 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
2 cups fresh blueberries (or any other fruit that you feel like trying, frozen or fresh)
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 1/2 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour and baking powder.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
I hadn't heard of buttermilk before (but that just might be me) but I found it pretty easy to get hold of in Sainsbury's or Morrisons down here.
Enjoy lovelies, let me know which fruits you try it with.