1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
pinch of salt and cinnamon
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup buttermilk
1 pint fresh blueberries
Preheat oven to 375. Butter a 7x11 baking pan. Whisk together flour, baking powder, baking soda, salt and cinnamon.
Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, and the rest of the flour mixture.
What I did differently from the recipe:
I didn't add any salt at all, and I'm sure I used more than a "pinch" of cinnamon. I just kind of poured it - probably 1- 1 1/2 tsp worth. Instead of using buttermilk, I made a mixture of 95% milk and 5% lemon juice in a 1/2 cup measuring cup. I didn't have a 7x11 baking pan so I used an 8x8. And I never use a mixer - I always hand mix. I doubt it makes a difference. Lastly, I checked the cake after 29 minutes (luckily) and it was done. I suggest you do the same! When it came out of the oven, I sprinkled cinnamon sugar on both the top and bottom.
What I'll do differently next time:
Probably sprinkle more cinnamon and sugar at the end, although I could still do that I think.
Thumbs up!! This was SO easy to make, and I had blueberries I needed to use. It was so fast, and it's really delicious. We are snacking on it tonight, but it will be really good for breakfast too.