I came up with this cake to use up little bits of things I had laying around: blueberries, white chocolate, buttermilk and limes. And I gotta say, I love this cake. A hint of buttermilk and white chocolate in the light cake with a crispy crusty "bottom", enriched with an sweet and sticky brown sugar-blueberry-lime "top." If you are not a huge fan of very sweet desserts, you may want to reduce the brown sugar in the topping to 1/2 cup or so. It is phenomenal served with a scoop of homemade vanilla ice cream!
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2⁄3 cup light brown sugar, tightly packed
- 2 cups fresh blueberries
- 2 teaspoons lime zest, grated
- 1 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons double-acting baking powder
- 1 pinch salt
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 cup buttermilk (or sour milk-I have used sour milk made with 1/2 t lime juice for extra lime flavor)
- 1⁄2 teaspoon baking soda
- 2 ounces white chocolate, coarsely chopped
- Preheat the oven to 350 degrees F.
- In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries.
- Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside.
- In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time. Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate.
- Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.