A few weeks ago, a large and heavy box arrived on my doorstep - filled with cans of Oregon Fruit Products cherries, blueberries, boysenberries and blackberries. The gracious people at Oregon Fruit Products had sent me some samples to play with and "play" I did!!
Now, I know what you are thinking... canned fruit?? Uh uh. But this fruit isn't like that - not even close. There is no heavy, gloppy syrup here - just fruit, water and a little sugar - just enough to balance the natural acidity of the fruit while not overpowering it. One of the first things I made was a simple lemon buttermilk cake topped with a blueberry compote - a perfect "make ahead" dessert for spring.
As I mentioned in an earlier post, I always keep frozen berries on hand for simple desserts but in my house, freezer space is at a premium and this canned fruit is a great alternative. It works beautifully in crisps, crumbles, compotes and makes a terrific syrup for cocktails!!
Spring Brunch Menu
Blood Orange, Beet and Goat Cheese Salad
Lemon Buttermilk Cake with Blueberry Compote
Here are some other Spring Desserts you might like:
Strawberry and Kiwifruit Pavlova - A Communal Table
Bakewell Tarts - The Urban Baker
Baby Bundt Cakes with Lemon and Coconut - Sippity Sup
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Lemon Buttermilk Cake with Blueberry Compote - I did not add any additional sugar to the Compote. However, if it is not sweet enough for your taste, add honey, Lyle's golden syrup or agave syrup by teaspoonfuls until the desired level of sweetness is reached.
Serves 6 - 8
Lemon Buttermilk Cake
- 1 ¼ cups flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- Zest of 1 lemon
- Juice of one lemon
- ¾ cup buttermilk
- 1 cup heavy whipping cream, whipped
- Lemon zest strips for garnish (optional)
Blueberry Compote
- 1 - 15 oz. can Oregon Fruit Products Blueberries
- 1 Tbsp. chambord (optional)
Directions:
1 .Pre heat oven to 350 degrees. Butter an flour a 9 inch springform pan and set aside.
2. Sift flours, baking soda, baking powder and salt together. Set aside.
3. In a large mixing bowl, beat the butter until creamy. Slowly add the sugar and beat until fluffy.
4. Beat in the eggs, one at a time, and beat until fully incorporated.
5. Beat in the lemon zest and the lemon juice.
6. Beat in the flour alternating with the buttermilk, beginning and ending with the flour mixture.
7. Pour cake batter into prepared pan. Bake for approximately 30 minutes or until a cake tester inserted in the center of the cake comes out clean.
8. Cool cake and run a knife around the sides to loosen. Remove cake from pan.
For Compote:
- While the cake is baking, drain blueberry juice into a small saucepan.
- Bring juice to a boil over medium high heat. Boil until juices are reduced to a syrup like consistency, about 5 minutes.
- Cool and stir in the reserved blueberries and the Chambord if using
Cake and compote can both be made 1 day ahead. Wrap cake and store at room temperature. Place compote in a covered container and store in the refrigerator.
To serve: Slice cake into wedges and drizzle with the compote. Dollop with whipped cream and lemon zest strips if desired.
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marla {family fresh cooking} says
Nancy, your lemon buttermilk cake looks wonderful! Count me in for a few pieces. Thanks for the link to my pudding 🙂
Averie (LoveVeggiesAndYoga) says
Nancy it looks wonderful! I wish I could have a slice right now 🙂
Krystal R. says
Nancy...I love your artful dollop and the cake looks gorgeous, too. Send me a slice my way!
Barbara | VinoLuciStyle says
What is it about lemon and blueberries that is so perfect both in taste and presentation? Looks beautiful Nancy.
the urban baker says
I have a bit of buttermilk that needs to be loved! Yay for this recipe and your photos are "deliciously fabulous"! Thanks for the "love" back to my blog. xx
Queen of Tarts says
Wow Nancy what a beautiful cake! I am having a tea for my friends this weekend and I will be making it for sure! By the way, I discovered a powdered buttermilk that you keep in the fridge for recipes. The checker at the grocery store suggested it and it works great. Thanks for all the love for Oregon Fruit!
For more ideas please check our blog at http://www.blog.oregonfruit.com.
sippitysup says
This is my kinda cake and I have seen that Oregon brand before at the market. Glad to know it's good stuff. GREG PS you included my little bundts, awwww....
Daydreamer Desserts says
The perfect cake to end a light spring brunch, very well put together Nancy!
Joel says
The recipe sounds delicious! The cake will be a perfect finale for my Easter dinner. I will make it this weekend. The canned blueberries sound very versatile. Thanks!
Lentil Breakdown says
I was looking at your cake in my reader yesterday wondering what I had done wrong. Had made a cake and tried to shoot it four different times and never nailed it like you did. Nice job! And thanks for the comment. Was feeling the bloggy blues and your kind words perked me right up.
Queen of Tarts says
Wow Nancy what a beautiful cake! I am having a tea for my friends this weekend and I will be making it for sure! By the way, I discovered a powdered buttermilk that you keep in the fridge for recipes. The checker at the grocery store suggested it and it works great. Thanks for all the love for Oregon Fruit!
Sylvie @ Gourmande in the Kitchen says
Lemon and blueberries are always great together, and I like your addition of chambord to the sauce, that sounds wonderful.
Magic of Spice says
This cake looks incredible and unbelievably moist. The chambord addition to the compote is wonderful 🙂
lisaiscooking says
Your cake looks so pretty with the blueberries! My freezer is always overflowing too, so I'll have to look for these. And, your spring brunch menu sounds perfect.
Lana says
I love desserts like this! Buttermilk is a staple in my fridge, and the urge to bake usually strikes around 2 a.m. when I cannot sleep:)
My girls love lemon desserts, and might even help me make it:)
And this would be a great excuse to get my hands on some Chambord!
My Man's Belly says
If I use canned fruit, it's ONLY the Oregon fruits....you lucky girl!
This cake looks like the perfect addition to a Spring table.
Priscilla - She's Cookin' says
Lemon and blueberries are a match made in heaven! I've never tried Oregon Fruits, but will now. Hope you had an enjoyable Easter weekend, Nancy 🙂
Kristen says
I love citrus cakes this time of year - especially when the weather isn't as springlike as I'd hope! Gorgeous!
Lori says
The cake looks lovely and inviting! I've got 2 bags of home-grown Meyer lemons that need some kitchen love, so I'm always looking for ways to use them. Love the addition of Chambord; it's my go-to liqueur when I need to bump up the berry flavor.
Nancy says
I am with you on the chambord - amazing what a little splash of it will do!!
Amanda says
That looks and sounds marvelous. I made something similar last year and it was a hit, I bet this is delicious!
Nancy says
Hi Amanda!!
It is a really good sauce - great because it holds for a few days and it's good on veggies, potatoes, meat, chicken and fish!
Erin @ Cake Makes Sense says
I have been looking for just the thing to do with my leftover buttermilk. I am so sold on this recipe! It looks delicious!
Nancy says
Thanks!! I hope you like the cake - it's very versatile and one of my "go to" recipes.. especially in summer with so much great fruit available!