The bread, inspired by this recipe on All Recipes, rises beautifully thanks to the quality organic bread flour and buttermilk helps tenderize gluten, giving bread a softer, tenderer texture and more flavour too while the honey adds a mild sweetness. The bread tastes heavenly and makes a perfect slice for sandwiches and toast.
12 g Fresh yeast (or 7 g Active dry yeast)
60 ml Warm water (45C/110F)
60 g Butter
180 ml Buttermilk
40 g Honey
1/4 tsp Baking soda
1 tsp Salt
350 g Organic bread flour
Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
Place honey, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add half of the bread flour, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough and shape into a loaf. Place in a well greased 8 x 4 inch bread pan. Allow to rise until dough has risen one inch above pan.
Bake in a preheated 190C/375F oven for 30 to 35 minutes. Bread is done when nicely brown and hollow sounding when thumped. Remove and brush the bread while still warm with the remaining butter.
Southerners LOVE congealed salads and this Buttermilk Congealed Salad is a winner!
On Southern Plate we have recipes for them which include all manner of fruits AND vegetables.
Throwback to Times Gone By
They are a throwback to days when food was scarce and gelatin was cheap. Door to door salesmen carried a wide array of it and my grandmothers used to delight in purchasing a multitude of what was likely the only convenience food they could afford.
What Is A Congealed Salad?
Now some of you are wondering what a congealed salad is at this point as that seems to be a Southern term. Well, it’s a side dish made with flavored gelatin like Jell-O with fruit, vegetables, and/or nuts. People usually serve it in a molded shape but sometimes just scooping it in an ice cream dish is just fine too!
A friend of my mothers confessed she had never heard it in her life until she moved to Alabama and asked Mama once, “Why don’t you just call it Jello?”.
Well, that’s a good question. Why don’t we just call it Jell-O salad? I asked Mama and she replied “Because it is a Congealed Salad”. 🙂
I put buttermilk in this one and it tastes divine! Very popular in the south, so you should try it! This is often made with peach or orange gelatin, just use your favorite. 🙂
To make this Buttermilk Congealed Salad you’ll need: Buttermilk, two small boxes gelatin (I used sugar free, you can use whichever you prefer) and a can of crushed pineapple, about twenty ounces.
How To Make Buttermilk Congealed Salad: A Step By Step Tutorial
Heat pineapple and juice, bringing to a boil.
Add gelatin powder.
Mix well. Remove from heat.
Add buttermilk
Stir.
Stir in whipped topping.
Until it looks like this!
Refrigerate to your desired texture and serve!
Analoyce Buttermilk Congealed Salad
Ingredients
1can crushed pineapple20 ounces
2Cupsbuttermilk
8ounceswhipped topping
2small boxes gelatinyour flavor choice
Instructions
Heat Pineapple in juice, bring to a boil. Add jello and mix well. Remove from heat and add Buttermilk, stir. Allow to cool for twenty to thirty minutes. Stir in whipped topping. Refrigerate to your desired texture.
You may also enjoy these other holiday salad recipes:
Super moist buttermilk blueberry cake with the softest tastiest crumb you have ever tasted. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published July 24, 2016. Refreshed with more detailed instructions and updated photos.
This easy buttermilk blueberry cake will become one of your families go to special treats. But so easy, you won’t keep it for only special occasions.
Blueberry season is here in Michigan. And my wife is the biggest blueberry hound on earth. So a blueberry recipe is always welcomed.
Today’s recipe is inspired by RASPBERRY BUTTERMILK CAKE from Gourmet Magazine 2009. While the original recipe is raspberry, almost any fruit should be okay like blueberries.
My Rating
This is a solid five. Almost a five-plus if you add the glaze.
Pro Tips: Recipe Notes for Easy Buttermilk Blueberry Cake
The Berries
First, the obvious. I substituted blueberries for raspberries in the original recipe. Lots of the commenters did that.
Either fresh or frozen blueberries will be fine — no need to thaw frozen berries.
Salted vs. Unsalted Butter
This recipe originally called for unsalted butter. Now, do you keep that on hand?
I don’t keep it anymore. Why? Well, almost every recipe that calls for unsalted butter will also add salt. So I just cut back the salt.
That is a good “everyday” cooking tip but a few recipes like butter cookies or pound cake where the taste is so dependent on the buttercream then I would follow the recipe and use unsalted butter.
When butter is a minor component of the recipe, then use what you have and adjust the salt a little.
Other Blueberry Recipes You Will Love
Oven Baked Blueberry Pancakes
Old Fashion Blueberry Cobbler
Blueberry Cream Cheese Coffee Cake
Everyday Blueberry Crumb Pie
Preheat oven to 400 degrees.
Prep a 9-inch baking pan with a coat of butter and dusted with flour.
In a separate bowl combine flour, baking powder, and baking soda.
In a large mixing bowl add 1/4 cup butter and 2/3 cup sugar. Beat with mixer until creamy. About 2 minutes. Add one egg and one teaspoon of vanilla to the butter/sugar mixture and mix in.
Add about 1/3 of the flour mixture and 1/3 of the half cup of buttermilk. Mix well. Repeat twice.
Place in the prepared pan. Smooth the top. Sprinkle on 1 cup of blueberries. Sprinkle the top with 1 1/2 tablespoons sugar.
Bake on the middle rack until a toothpick comes out clean. About 30 minutes. Allow to cool in a pan for about 10 minutes. Run a knife around the edge and invert on a rack to cool more.
Optional drizzle. Combine 2/3 cup powdered sugar, 1/8 teaspoon vanilla, and 3-4 teaspoons milk.
Move the cake back to a plate and apply drizzle.
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Easy Buttermilk Blueberry Cake
Super moist buttermilk blueberry cake with the softest tastiest crumb you have ever tasted. Just follow these easy step by step photo instructions.
Prep a 9-inch baking pan with a coat of butter and dusted with flour. In a separate bowl combine 1 cup of flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
In a large mixing bowl add 1/4 cup butter and 2/3 cup sugar. Beat with mixer until creamy. About 2 minutes.
Add one egg and one teaspoon of vanilla to the butter/sugar mixture and mix in.
Add about 1/3 of the flour mixture and 1/3 of the half cup of buttermilk. Mix well. Repeat twice more.
Place in the prepared pan. Smooth the top. Sprinkle on 1 cup of blueberries. Sprinkle the top with 1 1/2 tablespoons sugar.
Bake on middle rack until a toothpick comes out clean. About 30 minutes.
Allow to cool in a pan for about 10 minutes. Run a knife around the edge and invert on a rack to cool more.
Optional drizzle. Combine 2/3 cup powdered sugar, 1/8 teaspoon vanilla, and 3-4 teaspoons milk. Move the cake back to a plate and apply drizzle.
Recipe Notes
Pro Tips
Use fresh or frozen berries.
Use aluminum-free baking powder.
No buttermilk, no problem. Use 1/2 cup of milk, remove 1 1/2 teaspoons and add 1 1/2 teaspoons of vinegar or lemon juice (my choice). Allow it set 5 minutes before use.
The 400-degree oven temperature looks high but is correct.
While I added the glaze as optional, you definitely want to do it.
This cake will fall apart if you try to cut before mostly cooled.
Nutrition data includes optional glaze.
Nutrition Facts
Easy Buttermilk Blueberry Cake
Amount Per Serving
Calories 241Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 37mg12%
Sodium 145mg6%
Potassium 84mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 29g32%
Protein 3g6%
Vitamin A 242IU5%
Vitamin C 2mg2%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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