HOPE ANDERSON / EDIBLE NASHVILLE
Edible Nashville’s Blueberry Buttermilk Cake
6 T butter, softened
1/2 c white sugar
1/2 c turbinado (or raw sugar), plus extra for sprinkling
2 eggs
1 t vanilla
3/4 t baking soda
3/4 t baking powder
3/4 t salt
1 1/2 c flour
3/4 c buttermilk
1 1/2 c blueberries
1. Preheat oven to 400 degrees. Grease and flour a springform pan.
2. Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla; beat well. Combine the soda, powder, salt and flour. At low speed, add the flour mixture alternating with buttermilk, until just blended.
3. Spoon batter into prepared pan. Top with blueberries and sprinkle with extra turbinado sugar. Bake 30 to 40 minutes or until pick inserted into center comes out clean. Cool and remove from pan.
