When I returned to Vancouver after a quick trip back to Edmonton recently, summer had finally arrived. The skies have been blue, the sun warm and the living easy. Clearly time to eat summer fruit every moment you can. And when you’re not eating it, you need to be freezing it, cooking with it, turning it into x, y and z. They are ice cream’s natural mate and a much better way to fulfill 3 o’clock sugar cravings.

As you know, I’m not really one for cake. But I am a big fan of Deb and know that this buttermilk cake recipe (originally from Gourmet) is esteemed by many. With some buttermilk in my fridge and the need to make a quick and pretty dessert, I put my preferences aside for the greater good of the dinner party. And as my buckle was essentially a cake, and I loved it, I knew that my anti-cake stance had relaxed a bit.

I don’t really know what makes a good cake good because I stay away so much. But for me, this was good. Moist, light and full of flavour, it didn’t take me long to decide on having a second piece. It went well with vanilla ice cream, of course, but I don’t see how whipped cream would hurt it, or just eating it as is. I should also say it’s dead easy, comes together in no time and is pretty enough for a picture.

Buttermilk Cake

I followed the recipe at Smitten Kitchen, substituting blueberries and chopped nectarine for the raspberries. For the sugar top, I remembered at the last minute and the closest thing within reach was a larger grain sugar. I don’t think it did any harm.