Description
A delightful dessert that combines the tangy flavor of buttermilk with the sweetness of blackberries, resulting in a moist and fluffy cake.
Ingredients
- All-purpose flour – 2 cups (240 g)
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Buttermilk – 1 cup (240 ml)
- Granulated sugar – 1 cup (200 g)
- Unsalted butter – 1/2 cup (115 g), softened
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Fresh blackberries – 1 cup (150 g), plus extra for topping
- Powdered sugar – 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 bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.
- Gently fold in the fresh blackberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle a few extra blackberries on top if desired.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust the top of the cake with powdered sugar before serving.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If lactose intolerant, use a dairy-free milk alternative mixed with vinegar to mimic buttermilk.
- For a vegan option, substitute eggs with flaxseed meal or applesauce, and use plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Buttermilk Blackberry Cake, dessert, baking, cake recipe, blackberry dessert