Buttermilk Cake with Blackberries

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Published Aug 21, 2026

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This Buttermilk Cake with Blackberries is a delightful mix of sweetness, tanginess, and tenderness. You don’t need a special occasion to enjoy this simple and comforting treat!

Two plates with slices of cake, whipped cream, and blackberries on a wooden table. A partially sliced cake and a bowl of blackberries are also visible, along with two forks.

Why You’ll 🫶🏻 this Cake
Key Ingredients for Buttermilk Cake with Blackberries
Equipment Needed
Tips for Making Buttermilk Cake with Blackberries
Substitutions
Serving Suggestions
Buttermilk Cake with Blackberries Recipe

Why You’ll 🫶🏻 this Cake

This is a charming summer dessert that boasts a soft, rustic texture, enhanced by plump blackberries embedded in a tender vanilla-and-buttermilk crumb. This cake is not only moist and lightly sweet but also brimming with the vibrant taste of fresh berries, making it a wonderful option to bake for any event, be it breakfast, dessert, or a laid-back get-together. Its preparation is quick and simple, making it one of those delightful surprises that can easily brighten your day. Happy baking! ~Nicole

Key Ingredients for Buttermilk Cake with Blackberries

Seven ingredients on a white surface: flour, sugar, an egg, blackberries, milk, butter cubes, and vanilla extract, each in a separate bowl or glass.

Dry Ingredients are all-purpose flour, baking soda, baking powder, and salt. They provide the structure, texture, and leavening. The salt enhances the sweetness of the cake.

Softened Unsalted Butter and Granulated Sugar are beaten together until the mixture becomes light and fluffy. This essential process not only incorporates air but also contributes to a tender texture.

Egg adds structure, moisture, and richness to dishes, while also serving as a binding agent for the ingredients.

Pure Vanilla Extract adds a floral aroma and enhances the batter’s sweetness.

Buttermilk adds moisture, tenderness, and a subtle tang. When combined with baking soda, it also aids in leavening.

Blackberries add a burst of sweetness and tartness. Once baked, they become soft with a fruity preserve-like texture.

Equipment Needed

A glass bowl contains an egg, sugar, and vanilla extract, ready for mixing. A blue spatula with some residue rests on a small white plate nearby.

A glass bowl with yellow batter and milk, a bowl of flour with a spoon, and a small glass of white liquid sit on a white countertop.

Tips for Making Buttermilk Cake with Blackberries

Use a straight-sided 9-inch round cake pan, butter the sides, and line it with parchment paper.

Using a hand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes, then beat in the egg and vanilla.
On low speed, beat in the buttermilk and flour in 3 alternating batches,
ending with the flour.
Pour the batter into the prepared pan and lightly press the blackberries into the batter. This is not a tall cake, so the berries (especially if they are large and heavy) may sink, and that’s ok. That said, look for small berries when available.

When testing the cake for doneness, make sure you test the cake crumb and not a berry.

Substitutions

Substitute a large egg for the extra-large egg.

Serving Suggestions

A dollop of lightly sweetened whipped cream or Crème Fraîche is a perfect accompaniment. A warm, floral-scented tea or a glass of Southern Sweet Tea is an excellent beverage pairing.

A slice of berry cake with visible blackberries, served on a white plate with fresh blackberries and a dollop of cream on the side.

Can I make this without a hand mixer?

Yes. You can certainly use a wooden spoon and 💪🏻 to cream the butter and sugar and beat in the other ingredients.

I don’t have buttermilk. Can I use regular milk?

No. Buttermilk adds more than flavor and tenderness. When combined with baking soda, it aids in leavening the batter, as well. If you don’t have buttermilk, you can easily make your own. For this particular recipe, add 1 ½ tablespoons white vinegar or lemon juice to a liquid measuring cup. Fill the measuring cup with enough 2% or whole milk to reach ½ cup. Let it stand at room temperature for 15-20 or until it appears curddled. Stir before using.

How long will the cake last at room temperature? Can I freeze it?

The cake is best enjoyed the day that it is made, but it can be stored at room temperature for no more than 2 days or it can be refrigerated, covered, for up to 3 days.

To freeze, wrap individual slices in plastic wrap, store in a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the refrigerator overnight.

Can I use frozen berries?

I do not recommend it for this recipe. The crumb is too light and tender to support thawed berries.

Another simple buttermilk you may enjoy…

A slice of golden cake with raspberries on top and on the side, served on a white plate with a fork. A glass of raspberry drink and the rest of the cake are visible in the background. — **Raspberry Buttermilk Coffee Cake**

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