Buttermilk Cake with Blackberries
Indulge in the simple elegance of this Buttermilk Cake with Blackberries—a delightful dessert that balances tender sweetness with juicy bursts of fresh fruit. Made with rich buttermilk and creamy butter, this moist and fluffy cake showcases blackberries in two ways: folded into the batter for a pop of flavor in every bite and scattered on top for a stunning visual appeal. The cake comes together effortlessly, with a quick 15-minute prep time, and bakes to golden perfection in just over half an hour. Perfect for brunch gatherings, summer picnics, or an indulgent afternoon treat, this recipe can be finished with a light dusting of powdered sugar for an extra touch of charm. Juicy blackberries, creamy buttermilk, and vanilla-infused batter combine to create a dessert that’s as easy to make as it is to devour.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Buttermilk
- 1.5 cups Blackberries
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with buttermilk. Begin and end with the flour mixture. Mix just until combined; do not overmix.
Gently fold in 1 cup of the blackberries, reserving the remaining 0.5 cup for the topping.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly scatter the reserved blackberries over the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar for a finishing touch, if desired. Slice and serve.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 384.4 g | 140% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 233.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
