Blackberry Buttermilk Cake

Blackberry Buttermilk Cake

Blackberry Buttermilk Cake
Adapted from The Epicurious Cookbook
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp unsalted butter, softened
2/3 cup plus 1 1/2 tbsp sugar
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 pint fresh blackberries

Preheat oven to 400 degrees Fahrenheit with the rack in the middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt. Beat the butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Add the egg and beat well. At low speed, mix in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mixing until just combined. Spoon the batter into the cake pan, smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tbsp sugar. Bake until cake is golden and a wooden pick inserted into the center comes out clean, 25-30 min. Cool in the pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with freshly made whipped cream.


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  1. Dan

    This cake was so good! I really enjoyed the texture and the moistness of this wonderful treat. I can’t wait to try it with cherry and almond.


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