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Blueberry buttermilk cake, from this recipe.
We went blueberry picking yesterday, and while most of our harvest is destined to become pie filling or jam, I wanted to try out some new recipes as well. I used white whole wheat flour instead of all-purpose because that’s all I had on hand.  I’m not sure if it was the change in flour or not, but my batter was so thick I had to thin it with an additional 1/4 c. of buttermilk before I could fold in the blueberries and spread it in a pan.  It turned out a tad bit dense, but I don’t think anyone noticed, as the 9-inch square pan barely lasted 24 hours.
This recipe was another Pinterest find.  I’ve decided that I’m going to start forcing myself to actually make more of the things I pin, instead of just drooling over them.  The catch, of course, is that just about everything I pin is crazy fattening.  Oh well.  The things we do for art. 😉
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