Butter Cake popped up in my Pinterest finds the other day, and my interest was immediately piqued. And then I get a text from my mother saying, “Don’t buy butter. I just made some.” This also meant there would be buttermilk. Coincidence? I think not. Obviously the universe wanted me to make a butter cake. It’s not my style to do things by the book though, so I took this original recipe for Kentucky Butter Cake (http://m.allrecipes.com/recipe/7479/kentucky-butter-cake/) and mixed it up a bit. This is Maine Butter Cake. This is Maine Blueberry Butter Cake, and because I am a sucker for alliteration, this is Maine Blueberry Buckwheat Butter Cake.
The berry part of the recipe took a bit longer than I anticipated. The birds and deer have eaten their share of our wild blueberries. It took a great deal of time to fill my bucket. Actually, I didn’t even half fill my bucket, and then I cheated. We also have high bush blueberries. I know they aren’t quite as tasty as wild blueberries, but they are still good and fill up a pail a whole lot faster. I also discovered quite a few blackberries were ready for picking also, so in the end, this became a Maine Blueberry Blackberry Buckwheat Butter Cake. I suppose you can over do alliteration, but I am willing to take my chances.
I am a fan of buckwheat flour and its nutty flavor. You can also easily find Maine-grown buckwheat flour, but if it’s not your thing (or you find the gray color unappealing), you can follow the original Kentucky Butter Cake recipe, which uses 3 cups of all purpose flour. I added an extra teaspoon of baking powder because buckwheat tends to get heavy. Also, if you are put off by the fat and calories of butter, you could easily switch it out for yogurt. Of course if you use regular flour and yogurt, the alliteration will be ruined. The original also calls for two cups of sugar, where I use 3/4 cup maple syrup.
There’s no need to use homemade butter or buttermilk either. Both can easily be found at a local grocery store.
Maine Blueberry Blackberry Buckwheat Butter Cake
2 1/2 cups buckwheat flour (3 cups of all-purpose flour)
2 tsp baking powder (1 tsp if using all-purpose flour)
1/2 tsp baking soda
1 cup butter
1 cup buttermilk
3/4 cup maple syrup
1 tsp vanilla
2 cups mixed blueberries and blackberries
Mix ingredients. Bake at 350 in a buttered bundt cake pan for 60 minutes or until you can stick a knife in and have it come out clean.