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Blackberry Buttermilk Cake

Blackberry Buttermilk Cake

Bon Appétit | July 2011 by Melissa Roberts

This moist cake will be a delicious end to any summer’s feast. 
Not only is show-stopping beautiful but it features blackberries which
are a lovely change of pace.  Farm stand fresh and sure to please.

Ingredients
1 1/2 sticks unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
1/2 cup (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Preparation
Position a rack in middle of oven and preheat to 350°.
Butter pan; line bottom with a round of parchment paper. Butter parchment.
Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan;
sprinkle evenly with 1/4 cup sugar.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside.
Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and berries in pan; smooth top.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

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