Quick lingonberry and buttermilk cake
This is oh so good- it’s like a huge muffin! The buttermilk makes it very moist and fluffy, the lemon zest adds aroma and the lingonberries give that amazing sour flavor. This can also be made with blueberries.
Maybe you want to make this for someone special this evening?
120 g butter, room temp
200 g sugar + 1 tbsp for sprinkling
1 egg, room temp
The zest of one lemon (only the yellow part)
1 tsp vanilla paste or vanilla sugar
250 g all purpose flour
2 tsp baking powder
Pinch of salt
150 ml buttermilk
1.5-2 cups of lingonberries, cranberries or blueberries
Butter or oil for greasing the pan
1. Grease a 20X22 cm square baking pan.
2. Preheat the oven to 185 degrees (celsius).
3. In a medium bowl beat together the soft butter with sugar until light and fluffy, add the vanilla, lemon zest and egg, beat until well incorporated.
4. In a smaller bowl, whisk together the flour, baking powder, salt and berries.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk (gently stir in a little flour, then buttermilk, then flour and so on). Do not overmix as the dough will not be as fluffy.
6. Pour the dough in the prepared pan and sprinkle with a tbsp of sugar.
7. Bake in the center of the oven for 35-45 min until toothpick comes back clean.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: @photoievaandersone)
