blueberry buttermilk cake

Don't ask me why I decided to bake this. I'll say this much - I rather enjoy reading through the recipes on smittenkitchen, and I had a punnet of blueberries sitting in my freezer (because a colleague told me frozen blueberries are delicious and insisted I try it, and I did, and frozen blueberries are indeed gorgeous and infinitely better than the normal room temperature or even refrigerated variety!).
Yes, it is actually a raspberry cake, but didn't you know berries are interchangeable? :)

Verdict: Yum! Even though I did end up with a layer of blueberries at the bottom, I suspect because I put more than 1 cup of blueberries in...
Score: 9/10

Ingredients
1 cup (130 grams) all-purpose flour 1/2 teaspoon (2 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon salt 1/2 stick (56 grams) unsalted butter, softened 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large (57 grams) egg 1/2 cup (118 ml) well-shaken buttermilk 1 cup (5 ounces or 140 grams) fresh raspberries (maybe even try a bit less than 1 cup...)

Method
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar. (I actually used demerara sugar rather than caster sugar for the sprinkling) Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

(and to make your own buttermilk - add 1 tbsp of lemon juice to 1 cup of milk)