Berries. Berries. And more berries. It’s summer. And I can’t stop eating berries. Blueberries, strawberries, blackberries, raspberries, and the list goes on… This cake is a perfect summer berry cake.
It’s not your typical light, summery cake. This cake is dense, sweet, and a perfect combination with some light, fresh berries.
Blackberry/Raspberry Buttermilk Cake:
(Adapted from From Bon Appetit Magazine)
-3/4 cup unsalted butter, at room temperature (if you can’t find unsalted, use regular butter and omit the salt later in the recipe)
-2 1/3 cups cake flour
-2 ½ cups fresh blackberries or raspberries (about 10oz)
-3 tbsp + 1 1/3 cups sugar
-1 ½ tsp baking powder
-3/4 tsp salt
-1/2 tsp baking soda
-3 eggs
-2 generous tsps vanilla extract (‘cuz vanilla makes EVERYTHING taste better!)
-1 cup buttermilk (don’t have buttermilk? No worries. Pour out one cup of regular milk, and add 1 tbsp lemon juice. Let the milk sit for 5 mins before you use it, Ta Da!)
-powdered sugar for dusting
Preheat your oven to 350 degrees. Spray a 9” or 10” spring form pan with cooking spray. Line the bottom of the pan with parchment paper (or wax paper). Spray the top of the wax paper with cooking spray, also. Arrange berries in a single layer on the bottom of the pan, and sprinkle with the 3 tablespoons of sugar. Set aside.
Sift the cake flour, baking powder, salt, and baking soda into a medium sized mixing bowl. Using an electric mixture, beat the butter and remaining sugar in a large mixing bowl on medium-high speed for 2 minutes, until the mixture turns a pale yellow and is light and fluffy. Add the eggs, one at a time, beating well after each addition. Next, add the vanilla, mixing thoroughly. Reduce the speed to low, and slowly, alternately add the flour mixture and buttermilk, beating until just incorporated. Pour the batter over the berries, smoothing the top. Bake the cake until it is a deep golden brown, and the cake bounces bake when pressed gently with fingertips, about 1 hour to 1 hour 15 mins. Allow the cake to cool on a wire rack for 15 minutes. After the cake has cooled a bit, run a butter-knife along the edge of the pan to loosen the cake. Remove the pan sides. Invert the cake onto a wire rack or serving plate. Gently, remove the pan bottom and peel off the parchment. Let the cake cool completely. Dust the top with powdered sugar.
Viola! Berry Buttermilk Cake. Enjoy!
