{"id":272441,"date":"2025-06-04T09:43:53","date_gmt":"2025-06-04T09:43:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/buttermilk-blueberry-cake-with-pistachio-cream\/"},"modified":"2025-06-04T09:43:53","modified_gmt":"2025-06-04T09:43:53","slug":"buttermilk-blueberry-cake-with-pistachio-cream","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=272441","title":{"rendered":"Buttermilk Blueberry Cake with Pistachio Cream"},"content":{"rendered":"


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Long time no \u2018see\u2019, reader! Things have been moving at a very brisk pace around here, the rain finally stopped in mid-April so the clay got firm enough for us to actually start landscaping! And I\u2019ve basically been outside working in the yard non-stop since then. I\u2019m hosting my first photography retreat here in a couple weeks, so there\u2019s been much<\/em> to do to get the garden looking nice and cozy (and less like a big pile of mud). But my mother\u2019s birthday was late last month, and I was able to take a break from yard work to make this SUPER tasty buttermilk blueberry cake for her special day. Her one request was \u201cpistachio something\u201d, so I used crema al pistacchio<\/a> in the buttercream for extra buttery-ness and that wonderfully warm and slightly sweet flavor that\u2019s signature of pistachios. The recipe was a huge hit and everyone took a slice home afterwards so they could continue to enjoy it (folks asking to take some home is always indicative of a successful cake experiment).<\/p>\n

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There\u2019s also a good amount of almond flour in the cake itself\u2014I love the delicate flavor it adds to baked goods (and it\u2019s a lot better for you than plain old flour, too. Not that this cake has excellent nutritional value\u2026.I mean, it is<\/em> a cake. But still, you gotta pack those nutrients in where you can!) You can definitely feel free to garnish with edible flowers if you want, I used oregon grape blossoms since that\u2019s what was blooming around here, but any edible flower will do. As for the buttercream, the key is to start with the paddle attachment on the stand mixer, and then switch to the whisk attachment and keep beating it until it gets SUPER fluffy (the crema al pistacchio will definitely help with the whipping and fluffiness due to the fat content). In the end, the icing texture should be somewhere between buttercream and a sturdy whipped cream. Silky, fluffy, but stable enough to sculpt as you wish and have it hold a shape.<\/p>\n

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Well, I\u2019m off to go to my CSA pick up (time\u2019 a-calling), so I hope you enjoyed this short and sweet post and give yourself a little buttermilk blueberry cake treat this spring. And if you\u2019re looking for another blueberry sweet, these blueberry curd tartlets<\/a> are a favorite of mine. I will be back again in a couple weeks once the workshop whirlwind settles back down again, with a tasty liqueur recipe. Talk soon!!<\/p>\n

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Buttermilk Blueberry Cake with Pistachio Cream<\/h2>\n
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This buttermilk blueberry cake is topped with silky pistachio cream for a one-of-a-kind dessert that’s certain to please. Enjoy, my friend!<\/p>\n<\/p><\/div>\n

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\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span> 5<\/span> minutes<\/span>\t\t<\/div>\n<\/p><\/div>\n
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uttermilk Blueberry Cake<\/h4>\n