Buttermilk Cake with Blackberries
Buttermilk cake with blackberries – Buttermilk makes the cake extra moist and delicious, and blackberries pack all the vitamins. Easy baking recipe.
Servings: 5 people
Calories: 320kcal
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 the pan and paper.
- Sieve 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 sugar until light and fluffy. Add in the egg and vanilla extract.
- Turn the mixer to low speed. Add in the buttermilk and the dry ingredients in 3 alternating batches, ending with the dry ingredients. Do not over beat.
- Turn off the mixer and use a spatula to fold gently until all the dry ingredients just blended. Pour into the prepared 9" pan. Smooth the top with the spatula.
- Scatter the blackberries over the batter and lightly press them in. Sprinkle the remaining 1 1/2 tablespoons 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. Let it sit for 10 minutes on a wire rack. Slowly turn out the cake, remove the paper and let the cake cool right side up on a wire rack.
- Optional: Serve with whipped cream.
Notes
Do not keep this cake over 2 days.
Nutrition
Serving: 5people | Calories: 320kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 266mg | Fiber: 2g | Sugar: 29g