Cast Iron Blueberry Ginger Buttermilk Cake
Adapted this recipe from Cook’s Country Magazine – April/May 2025. I used blueberries instead of rasberries. Totally exceptional!!! Easy to prepare.
INGREDIENTS
8 tablespoons salted butter
354 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon pink Himalayan salt
198 grams sugar (plus a little extra to sprinkle over cake before baking)
2 large eggs
3/4 cup buttermilk
Lemon zest from 3 lemons
1 teaspoon Nielsen-Massey Gourmet Pure Vanilla Bean Paste
2 cups blueberries
DIRECTIONS
Preheat oven to 350 degrees.
Melt butter in 10″ cast iron skillet over low heat. Once butter has melted, remove from heat, swirl butter around to coat bottom and sides. Pour butter into a small bowl, but leave residual butter in pan.
Whisk flour, baking powder, baking soda, ginger, and salt together in medium bowl and set aside.
Whisk 1 cup sugar and eggs in large bowl until pale and creamy, just a minute or so. Whisk the cooled butter into the egg/sugar mixture until it is thick and creamy. Whisk in the buttermilk, lemon zest and vanilla until evenly combined. Using a silicone spatula, fold the flour mixture into the buttermillk mixture until just combined. Gently fold the blueberries into the cake batter.
Transfer the cake batter into the cast iron skillet and smooth the top. Generously sprinkle some more sugar on the top.
Bake at 350 degrees until cake is golden brown and a toothpick comes out clean (about 40 to 45 minutes).
This cake is sure to be a favorite in your home.