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Blueberry Buttermilk Cakes with Thyme


The world is mud-luscious and puddle-wonderful.

E. E. Cummings

It rained yesterday, and I got caught in it.  Raindrops on my cheeks.  On my cilantro that was peeking out of my grocery bag.  I didn’t mind.  When I got home, I put my little ficus tree outside to enjoy it.  I made black bean soup and listened to pitter patters on the deck…

It’s the time of year for soft rain and puddles.  And tiny cakes with fruit and cinnamon and a cloud of fresh whipped cream on top.  Spring is here.

Blueberry Buttermilk Cakes with Thyme

Makes 5 small cakes or 1 (9-inch) cake

  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup vegetable oil
  • 2/3 cup + 1 tablespoon sugar, divided
  • 1/2 teaspoon vanilla
  • Heaping 1/2 teaspoon lemon zest
  • 1-2 teaspoons chopped fresh thyme
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  1. Preheat oven to 400F and coat a 9-inch cake pan or 5 molds of an oversized muffin tin with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, whisk together oil, 2/3 cup sugar, vanilla, lemon zest, thyme, egg and buttermilk. Add dry ingredients to wet ingredients in 3 additions, mixing gently after each until just combined. Don’t over mix.
  4. Transfer batter equally among 5 oversized muffin molds or single cake pan. Scatter blueberries on top and sprinkle with remaining tablespoon of sugar.
  5. Bake until cake is golden and toothpick inserted in center comes out clean — these took 21 minutes in the oversized muffin tins (maybe a bit longer in a cake pan).  Cool in pan 10 minutes.  Serve with fluffy, fresh whipped cream.

Adapted from Gourmet

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