Any type of berries will work and I have tried blueberries and raspberries and they both turn out yummy. I doubled the recipe and have used a 50-50 mix of all-purpose and whole wheat flour. If using whole wheat pastry flour then you can use that for the entire 2 cups that is called for in this recipe. The one thing with using whole grain flour is that the texture tends to be dense and the cake turns out just a wee bit dry than when using all purpose flour. So to overcome that I make an orange (or any other flavored syrup) to glaze/soak the cake in. This results in a very fruity flavored moist cake which surely is a keeper.
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick butter, softened
11/3 cup sugar
1 tsp vanilla extract
1 tsp grated orange zest
2 large eggs
1 cup buttermilk
2 cups fresh blueberry
1/4 - 1/3 cup fresh orange juice (about 4 clementines)
1 tsp grand marnier
3 tbsp sugar (or more, adjust to taste)
- Pre-heat the oven to 350F. Butter a 9-inch cake pan and dust with flour.
- In a bowl mix all the two flours, baking powder, baking soda and salt. Set aside.
- In a large bowl cream butter and sugar with an electric mixer till it turns pale yellow and airy, about 3-4 min.
- Add vanilla extract, the orange zest and eggs. Beat until well mixed.
- Add the flour mixture in three batches and buttermilk alternately to the wet ingredients starting and finishing with the flour. Mix just until the flour is well incorporated.
- Pour into the prepared 9-inch cake pan and evenly spread the batter.
- Scatter the blueberries evenly over the top. Bake for 40-45 min or until a toothpick inserted into the cake comes out clean.
- Let it cool and then invert it on to a plate. When the cake is cooling prepare the glaze/syrup.
- In a small pan mix all the orange juice and sugar. Heat it over a medium flame for 3-5 min until the sugar dissolves. Add grand marnier, let it boil on low for a minute or two more. Remove from heat.