BBQ Blueberry Buttermilk Cake
Ingredients
- 1/2 cup butter, softened
- 2 tsp lemon juice
- 1 cup sugar, plus 2 Tbsp
- 1 large egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp Kosher salt
- 2 cups fresh blueberries
- 1/2 cup plus 2 Tbsp buttermilk
- Preheat your grill to 350 degrees F.
- Using a mixer, cream the butter and sugar, add the lemon juice, and continue beating until light and fluffy.
- Add the vanilla and egg - mix to combine.
- In a medium bowl combine the blueberries with 1/4 cup of flour and toss to coat then set aside.
- In a separate bowl whisk the remaining 1 3/4 cups of flour with the baking powder and Kosher salt.
- Add 1/2 the flour mixture to the batter and mix to combine.
- Add the buttermilk and the remaining flour mixture to the batter and mix until just combined.
- Gently fold in the blueberries.
- Spray 4 six-inch cast iron fry pans with cooking spray and divide the batter evenly between the pans.
- Sprinkle 1/2 Tbsp of sugar on the top of each of the pans.
- Place the pans on the top rack of the preheated grill. If you do not have a top rack use the indirect method of cooking the cakes on the grill.
- Maintain a temperature of 350 degrees F and bake for 30-35 minutes.
- Your cakes are cooked through when a toothpick is inserted into the middle of the cake and comes out clean.
- Allow to cool for 15 minutes, then serve with a dollop of ice cream or whipped cream!
