Monday, September 7, 2009


Blueberry Buttermilk Cake/ Cupcakes Recipe

2 cup Bisquick

1 stick unsalted butter, softened
1 1/2 cup plus 3 tablespoons sugar, divided
1 teaspoon pure vanilla extract
2 large egg
1 cup well-shaken buttermilk
1 cup fresh blueberries (about 7 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together bisquick, butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with remaining 3 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

**For Cupcakes bake 18 minutes

Makes 18 cupcakes

*Oh my God these are fantastic! Had to share with the neighbors.

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