Seems I am always making something to use up something else. This a result of my upbringing to minimize waste I suppose and I totally see it as a good thing. It’s like this grand cosmic linking of ingredients. The ricotta for the lasagna leads to ricotta pie with mini chips which were leftover from making Rice Krispie Treats. Overripe bananas leads to banana scones using the wheat pastry flour purchased for the triple ginger cookies. Buttermilk leftover from Irish Soda Bread leads to buttermilk pancakes and now a blueberry buttermilk cake….

Buttermilk is such a great ingredient. It’s really versatile. It can be a great addition to cakes, cookies, biscuits, marinating meat, etc. After making buttermilk pancakes and waffles, non-buttermilk versions just seem to lack any flavor. So, I was looking for a cake or cupcake recipe utilizing some buttermilk and found no shortage of options! Although a buttermilk enhanced chocolate cake with buttercream icing sounds decadent, I was seeking something a little healthier. This recipe utilizes fruit to bring the sweetness rather than icing which appealed to me. The original recipe I found on Epicuious used raspberries but I wanted a more straightforward sweetness rather than the sweet/tart you get with raspberries. I was really excited about how great this cake turned out: light, fruity with a little bit of a crispy crust on top. Victor and I topped with a dollop of whipped cream but it is good on it’s on as well.