I’m a big believer that when the Universe wants you to do something, it lets you know. How else can I explain that in a period of only a week, my browser landed on multiple Busy Day Cake recipes? Remember one premise of The Celestine Prophecy – everything happens for a reason and therefore, there are no accidents or coincidences. Not to get all New Age or anything, but I think that if the Universe wants me to bake a Busy Day Cake, then who am I to argue? Especially when I discover that I already have all the ingredients. My mission could not have been any clearer if the Universe itself had sent me a text message.
I also think it was no coincidence that this happened after I rediscovered the happiness of cake. All of which makes me wonder, did I find those cupcakes? Or did those cupcakes find me? I may never know. But what I do know is that you should hold onto this recipe. Because when the Universe, or other company, comes calling, you can’t go wrong serving them this.
Blueberry Buttermilk Cake
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick butter, softened
- 2/3 cup, plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup buttermilk, well shaken
- 1 cup fresh blueberries
Heat oven to 400 degrees with rack in the middle position. Butter and flour a 9 inch round cake pan.
Whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and 2/3 cup sugar with an electric mixer at medium high speed until pale and fluffy, about 2 minutes. Beat in vanilla, then add egg and beat well.
At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
Spoon batter into cake pan, smoothing top. Scatter berries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating pan halfway after about 15 minutes. If the cake browns too quickly, lay a piece of aluminum foil loosely over the top of the pan.
Cool in pan 10 minutes then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate and enjoy.