Blackberry Buttermilk Cake

I love this season with plentiful fresh berries at the market;  I always loved strawberries, but I’ve come to really love other berries, especially blackberries. I didn’t like the seeds which got stuck in between my teeth, and truthfully the blackberries I ate when I was younger tasted really tart.  However, I have been buying blackberries from the organic or farmer’s market when they are in season, and holy moly do they taste sweet and heavenly!!  So this time, I bought extra blackberries to bake a cake with it.    Today’s recipe came from here, and this has become one of my favorite cake! 


Makes 8-10 servings: you will also need a 9-10 inch springform pan.

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
  • 2 1/3 cups cake flour (sifted, then measured) plus more for pan
  • 2 1/2 cups (10 ounces) fresh blackberries
  • 1/4 cup plus 1 1/3 cups sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons finely grated orange zest
  • 1 cup well-shaken buttermilk
  • Powdered sugar (for dusting) –  I didn’t bother with the powdered sugar.
  • 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 (I ended up using slightly less 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.


    My opinion:
    The cake came out really light and fluffy, but with nice substance.  It wasn’t heavy at all, and it wasn’t light like Angel Cake.  I love the texture and the subtle citrus flavor from the orange zest.  I think you can easily substitute lemon zest (but I don’t think lime zest will go well).   Blackberry topping had a nice flavor from caramelized sugar, but was able to maintain the “blackberriness” (if that even makes sense to you).  Even after 2 days (in fact going into the 3rd day on our kitchen counter), the cake maintained the moistness and still tasted wonderful! Two thumbs up!!


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