Sometimes the simplest ingredients combine to make something absolutely divine. Serve this cake in the morning or for tea and call it a coffee cake, serve it after supper with a scoop of ice cream and call it dessert.
The Runaway Spoon
Simple ingredients of the best quality produce the most amazing results. It always holds true. Fresh blueberries straight from the farmer's market, real vanilla, and creamy buttermilk, the best you can find. I mulled over ways to dress up the cake, make it more exotic or unusual, but in the end, I decided there is really no justification for that, because it is wonderful in its purest form. The crumb is tender, the blueberries juicy, and the top a craggy, sugary delight.
Demerara sugar is a coarse, granular light brown sugar that makes a crunchy crust on top of the moist cake. If you can’t find it, sprinkle 1 tablespoon of plain white sugar on top. This works as a special breakfast treat, or a dessert with a scoop of ice cream.
Blueberry vanilla cake
Serves 6 to 8
3/4 cups butter (1-1/2 sticks), softened
1-1/2 cups granulated sugar
1 vanilla bean
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
12 ounces fresh blueberries, rinsed and dried
2 tablespoons demerara or coarse sugar