Name: Blackberry Buttermilk Cake
Yield: 8 to 10 Servings
Ingredients: 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)

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Arranging fresh blackberries in a single layer at the bottom of the pan makes for a jammy top when flipped.

Recipe notes