eat! craft! live!

Baking, crafting, mama-ing and taking photos of it all. When I remember.

blackberry buttermilk cake


blackberry buttermilk cake (by bookgrl)

When a girl gets fresh blackberries in her grocery delivery box and stumbles across a recipe for a deliciously simple cake calling for raspberries, what does she do? Why, substitute, of course! A tiny substitution, to be sure, and one that might be repeated this weekend with, get this, blueberries! It’s that glorious time of year here when the fruit is all juicy and bursting with flavor and it’s hard to even save enough to bake with because it’s just so easy to pop them all in your mouth… But restrain yourself! Because this cake is amazingly delicious with its crisp, sugary top and so simple I had to make two. In two days. It’s that good.

blackberries (by bookgrl)

blackberry buttermilk cake
adapted from Gourmet, June 2009

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 stick butter, softened
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blackberries

Preheat oven to 400°F. Butter and flour a 9-inch round cake pan. (My cake pans have gone missing so I used a pie plate. Worked great.) In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, if using. Beat the butter together with the 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add the egg and beat well. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into prepared pan, smoothing top. Scatter blackberries evenly over top and sprinkle with remaining 2 tablespoons sugar. Bake until cake is golden and a wooden toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate. Apparently, two cakes serves two people over the span of about three days, if you’re us and there aren’t a lot of other groceries in the house…

unbaked cake (by bookgrl)

blackberry buttermilk cake (by bookgrl)

4 thoughts on “blackberry buttermilk cake

  1. Meeting S’s parents for the first time this weekend and I am so making this.

  2. Yes…I will be making this soon! Berries in my food is a favorite of mine and this cake looks positively delicious!

  3. This sounds really good! I’ll have to try it.

  4. It looks divine! I can almost taste it. :)

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