Blueberry Saffron Morning CakeCourse: Breakfast, Brunch, Dessert, afternoon teaCuisine: AmericanDifficulty: Easy
I love this cake and have made it so many times. It is delicious in the morning with coffee or tea. It is equally delicious in the afternoon or served at brunch with some fresh whipped whipping cream and a garnish of fresh mint leaves. The saffron is an added touch and like a good wine it comes through subtly at the finish. * If you find the taste of Saffron is not for you then leave it out.
6 Tablespoons butter, room temperature
1/2 cup buttermilk, warmed
1/8 teaspoon crushed saffron threads ( I took a small pinch and rub them between my fingers)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon heaping cardamon
1/4 teaspoon baking soda
1 cup sugar
2 large eggs, at room temperature
2 cups fresh blueberries, divided
Raw Sugar for sprinkling
Sweetened Whipping Cream, optional
Fresh mint leaves as a garnish, optional
- preheat oven to 350. With baking spray, spray a 9×2 round cake pan and line with parchment paper.
- Combine the warmed buttermilk with the saffron and allow to steep for 5 minutes.
- Using an electric mixer on warm speed, beat sugar and butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition until combined and scrape down the sides of the bowl. Reduce speed to low and beat in half the dry ingredients. Add buttermilk mixture, and beat until just combined and finish with remaining dry ingredients. Do not overmix. Gently fold in 1 cup of blueberries.
- Scrape the batter in the pan and smooth the top. Add remaining 1 cup blueberries to the top. gently press into batter. Sprinkle with raw sugar. Bake cake for 50-65 minutes until golden and when a tester inserted into the middle comes out with a few moist crumbs. Remove from oven and allow to rest for 20 minutes.
- Remove cake from pan and serve warm with a dollop of fresh whipped cream and a garnish of mint.