BLACKBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Fruit Brunch Dessert Bake Easter Fourth of July Picnic Mother's Day Graduation Wedding Father's Day Blackberry Spring Summer Anniversary Birthday Family Reunion Shower Party Potluck Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- 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 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 thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.
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Josh Mcarthur
[email protected]I can't wait to try this recipe! It looks so delicious.
Elison Gierach
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious!
TYSON OP
[email protected]I'm a professional baker and this recipe is one of my favorites. It's always a crowd-pleaser.
Justice Latela
[email protected]This cake is so easy to make, I've already made it twice this week!
Soniya Rai
[email protected]I'm not a fan of buttermilk, so I used regular milk instead. The cake still turned out great!
Marine André
[email protected]This cake is perfect for summer! The blackberries add a refreshing tartness that makes it a great choice for a hot day.
Maidah Sheraz
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best cake she's ever had.
BLAISE FLAME
[email protected]I'm allergic to blackberries, so I used raspberries instead. The cake was still delicious!
Jawad Ali Khaskhely
[email protected]I tried this recipe and it was a disaster! The cake was dry and the frosting was too runny.
Naqash Umer
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Clinton Ogheneyerovwo
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
kingdom precious
[email protected]This cake was delicious! I made it for a potluck and everyone loved it.
Shima Mitra
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfect.
BabyFace Finster
[email protected]This blackberry buttermilk cake was a delight! The cake was moist and fluffy, and the blackberry filling was tart and sweet. The buttermilk added a lovely tang that balanced out the sweetness of the blackberries.