Blackberry Buttermilk Cake

It’s almost blackberry time! I love this time of year, PERIOD, for so many reasons!!! But it’s always great when berries start to come into season.

I wanted to have a simple dessert to showcase the abundance of blackberries (and raspberies) I had in my fridge.

Raspberries and Blackberries – beautiful!

Spectacular berries…..dont you just want to stick your face in the bowl?

This cake goes together so easily – and uses buttermilk, along with basic ingredients you have in your pantry.

Doesnt that look beautiful before it’s even baked?

And then it looks even more amazing when it’s cooked!

It was so moist and delicious. We made 2 cakes and just sprinkled with sugar prior to baking.

Since this cake is more of a casual brunch/afternoon cake, it doesn’t need icing. The sugar on top was all it really needed to accompany the moistness of the cake and sweetness of the berries. You can also top with whipped cream and more berries.

Enjoy!

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk, at room temperature
• 1 1/4 cups blackberries, plus more for serving
• Sweetened whipped cream, for serving (if desired)

Directions:

Preheat the oven to 400°. Butter a 9-inch-round cake pan and line the bottom with parchment paper. Butter the paper.

In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.

Scatter the 1 1/4 cups of blackberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.

Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream/powdered sugar and more blackberries.

Makes one 9-inch cake.