I love an excuse to use blueberries in a recipe, so when I saw this buttermilk cake on Smitten Kitchen, I knew it would be mine.
Plus, it doesn't require icing or tart shells or pastry cream, and I needed something to take to the restaurant fast.
A couple days ago, the bread baker at the restaurant told me that a man who owns a good restaurant downtown had a piece of this cake, and pronouced it perfect in every way.
I doubled the batch and made MUFFINS. They were all gone in about 5 minutes, thanks to the husband. And this man is picky when it comes to baked goods. I am not so picky. If no one else eats it, then I take it upon myself to finish the job. Anyway, I'm glad when Eric takes one for the team and consumes the calories himself.
I used frozen fruit this time. The fruit crazing on the tops of the muffins was just lovely. Like little maps of rivers and lakes.
found on Smitten Kitchen, adapted from Gourmet Mag, June 2009