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Blueberry Cardamom Buttermilk Cake

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Recipe

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 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 large eggs
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1 cup sugar
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¾ cup buttermilk
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½ cup margarine
soft, melted
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½ teaspoon cardamom seeds
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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¾ cup blueberries
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Ingredients

Amount Measure Ingredient Features
1 large eggs
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237 ml sugar
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177 ml buttermilk
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118 ml margarine
soft, melted
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2.5 ml cardamom seeds
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355 ml all-purpose flour
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2.5 ml baking soda
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177 ml blueberries
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 61936% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 442mg 18%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 22% Vitamin C 5%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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