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Buttermilk cake with blackberries – Buttermilk makes the cake extra moist and delicious, and blackberries pack all the vitamins. Easy baking recipe!
I have been baking up a storm lately and today it continues with this buttermilk cake with blackberries.
Fall is such a great season to bake, as the days get colder, the heat of the oven warms up the room while the aroma fills the crisp air.
And nothing beats a slice of freshly-baked cake, with a cup of tea or coffee while I read through my magazines.
I also love raisin butter cake, pound cake, marble cake, and of course, everyone’s favorite madeleine.
Buttermilk is a very new ingredient to me.
I have never used it in my kitchen, well, until this recipe.
Buttermilk is the leftover liquid after the butter is churned.
However, the buttermilk we get at grocery stores is cultured buttermilk, which is made by adding a bacteria culture to low-fat milk or skim (no fat) milk.
In baking, buttermilk is highly prized because it makes baked goods such as cakes moist with a creamy texture, plus it’s also low fat.
In the United States, especially in the southern states, buttermilk is widely used in fried chicken as it makes the chicken extra moist and juicy.
Anyway, I was very happy with my first experiment with buttermilk.
This blackberry buttermilk cake turned out moist and delicious and we finished the cake in one day.
It was also very easy to make.
More importantly, this is another recipe that Baby G can enjoy.
The blackberries pack a lot of nutrition and vitamin C that he needs.
For cakes made with buttermilk, it’s best to serve it on the same day.
You might keep it overnight.
If the cake is left out at room temperature, it might turn moldy beyond the second day.
So, do not keep this cake over two days.
Anyway, if you try this buttermilk cake with blackberries, I am pretty sure it won’t last very long because of its wonderful taste!
Frequently Asked Questions
This recipe is only 320 calories per serving.
What To Serve With Buttermilk Cake With Blackberries
For a delightful afternoon tea party, I recommend the following recipes:
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Buttermilk Cake with Blackberries
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2/3 cup sugar, plus 1 1/2 tablespoons
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 1 1/4 cups blackberries
- Whipped cream , for serving, optional
Instructions
- Preheat the oven to 400°F (204°C). Line a 9" round pan with parchment paper and butter both the pan and the paper. Sift and whisk the flour, baking powder, baking soda, and salt into a bowl. Set the bowl aside.
- Use an electric mixer to beat the butter and 2/3 cup of sugar until light and fluffy. Add the egg and vanilla extract. Turn the mixer to low speed and add the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients. Be careful not to overmix.
- Turn off the mixer and use a spatula to gently fold in the dry ingredients until just blended. Pour the mixture into the prepared 9" pan and smooth the top with the spatula. Scatter the blackberries over the batter and lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the top.
- Bake the cake for 30-35 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven and let it sit for 10 minutes on a wire rack. Carefully turn out the cake, remove the parchment paper, and let it cool right side up on the wire rack. You can also serve it with whipped cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where can I get buttermilk here?
You can get buttermilk at any stores in the US.