(It's amazing what not running 40 miles a week while still going to the gym the other three days a week will do to your beach body.)
Which included adopting Mark Bittman's vegan-before-dinner diet. And a whole lot of Greek yogurt.
It has blueberries! I replied indignantly to her arched eyebrows.
Mmhmmm.
Blueberry Buttermilk Cake
Makes 1 9-inch cake, adapted from Gourmet
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries
1. Preheat the oven to 400. Grease a 9-inch cake pan.
2. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.
3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.
4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Strawberry Whipped Cream
1 cup heavy whipping cream
1/3 cup sugar
1/4 cup pureed strawberries
1. In a large mixing bowl, whip the heavy cream until it has the consistency of whipped cream. Add in the sugar. Add in the strawberry puree. Whip until it again reaches desired consistency.
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