Buttermilk Cake with Blueberry Sauce and Whipped Cream

Between last week’s sandwich, and today’s cake, you can probably tell I have a thing for buttermilk. It’s right up there with cream cheese as one of my favorite ingredients to use in cooking and baking. I was flipping through Joy’s cookbook on Sunday, looking for some inspiration on what to make for dessert for a dinner party we had last night, when I spotted it. A simple buttermilk cake. Her’s was topped with a walnut praline sauce, which looked delicious but didn’t feel so summer-y. Given the stack of berries I had in my fridge, I decided to make a simple blueberry sauce to go over the cake and topped it off with some lightly sweetened fresh whipped cream. I don’t think I need to tell you that this cake was absolutely divine. It’s definitely going to be a main stay in my kitchen across the summer- I can’t wait to top it with peaches, black berries, and more! Enjoy!

Buttermilk Cake with Homemade Blueberry Sauce and Whipped Cream adapted from Joy the Baker

For the cake:

• 1 1/2 cups all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 6 T unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 3/4 cup butermilk

Preheat the oven to 375°. Butter and flour a 9 inch cake pan or cast iron pan and set aside.

Whisk together the dry ingredients. Using a stand or hand mixer, on medium speed beat together the butter and sugar until light and fluffy- about 3 minutes. Add in the egg and then the egg yolk, beating until just combined after each addition. Lastly add in the vanilla and beat until just combined. Lower the mixer to low speed, add in half the flour mixture, and beat until just combined. Add in the buttermilk and beat just until the flour disappears. Lastly, add in the remaining flour and beat until the flour disappears. Use a rubber spatula to bring together the batter and ensure everything is well incorporated.

Pour the batter into the prepared pan, spread evenly. Bake for about 30 minutes, until the cake is a deep golden brown and a cake tester or tooth pick comes out clean. Let cook completely before cutting and serving.

For the blueberry sauce:

• 2 cups fresh blueberries
• 1/3 cup sugar
• 1/3 cup water
• 1 1/2 T corn starch

Place the blueberries, water, and sugar in a small sauce pan and cook or medium low heat. Bring to a boil, then lower to simmer, stirring occasionally as the berries break down. Let simmer over low heat for 15-20 minutes until most of the berries have broken down.  Whisk in the corn starch, stirring until it’s completely combined. Let simmer for an additional 15 minutes until the sauce has slightly thickened. Turn off heat and set aside to cook. Sauce can be stored up to one week in fridge.

For the whipped cream:

• 2 cups heavy cream
• 2 T sugar
• 1 tsp vanilla

Beat together the cream, sugar, and vanilla until it’s lightly and fluffy and stiff peaks form.

To serve: Cut the cake into wedges, spoon over the blueberry sauce, and top with a dolop of whipped cream.