Wednesday, August 10, 2011
Blueberry Lemon Buttermilk Cakes
Remember how I said that buttermilk cake was an easy and great base for any number of variations? Well, here's one of them!
To the basic recipe I added 1 tbsp lemon zest. I placed fresh, seasonal blueberries in the bottom of a regular-sized muffin tin and spooned the batter on top. After baking them for about 10 minutes I inverted them onto a plate and voila! A dozen individual cakelettes, perfect for entertaining!