Blueberry Cardamom Buttermilk Cake
This cake combines the tanginess of blueberries and buttermilk with the aromatic warmth of cardamom, creating a moist and tender cake that is perfect for any occasion. With its unique blend of flavors and a hint of spice, this cake is sure to impress and delight your taste buds.
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
buttermilk
|
|
| ½ | cup |
margarine
soft, melted |
|
| ½ | teaspoon |
cardamom seeds
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
buttermilk
|
|
| 118 | ml |
margarine
soft, melted |
|
| 2.5 | ml |
cardamom seeds
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
blueberries
|
|
Directions
Mix egg, sugar and ½ of the buttermilk.
Add baking soda to 2nd half of buttermilk, let sit for 5 minutes then add to first mixture.
Add cardamon to flour.
Add buttermilk and melted margarine to the flour and mix well.
Add blueberries.
Spray a medium bundt pan.
Gently put cake/blueberry mixture in pan and bake at 350℉ (180℃). for about 35 minutes or until toothpick comes clean.
Cool on rack for 5 minutes before removing from pan.
