Buttermilk Cake with Blackberries
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!
Servings: 1 9-inch cake
Equipment
Ingredients
For the Cake
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons (2 ounces) unsalted butter softened
- ⅔ cup granulated sugar
- 1 extra-large egg
- 1 teaspoon pure vanilla extract
- ½ cup low-fat buttermilk at room temperature
- 1 ¼ blackberries plus more for serving
Sugar Topping
- 1 ½ tablespoons granulated sugar
Accompaniments
- Lighlty sweetened whipped cream or crème fraîche
Instructions
- Position oven rack in the middle position. Preheat oven to 400℉. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the paper.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, using a hand mixer, beat the butter with the ⅔ cup of sugar on medium-high speed until fluffy, about 2-3 minutes. Beat in the egg and vanilla. Using a silicone spatula, scrape down the sides of the bowl. On low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.
- Scatter the 1 ¼ cups of blackberries over the batter; lightly press them into the batter. Sprinkle the 1 ½ tablespoons sugar over the cake. Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
- Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries. Enjoy!
Notes
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, then store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 1564kcal | Carbohydrates: 254g | Protein: 23g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 289mg | Sodium: 1591mg | Potassium: 403mg | Fiber: 4g | Sugar: 158g | Vitamin A: 1701IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 7mg
