Skip to main content
Recipes

Blackberry Buttermilk Cake

By Melissa RobertsPhotography by Rachel Papo

4.0

(1)

Image may contain Food Plant and Produce

This is a great, easy weeknight cake recipe. Use the freshest berries for a summertime treat, plus buttermilk makes for a super moist crumb.

Recipe information

  • Yield

    8–10 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)

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9" pan and about 1 hour for a 10" pan. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the 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.

Nutrition Per Serving

Analysis based on 10 servings. 1 serving contains: Calories (kcal) 410.1 %Calories from Fat 33.9 Fat (g) 15.5 Saturated Fat (g) 9.1 Cholesterol (mg) 100.6 Carbohydrates (g) 61.8 Dietary Fiber (g) 2.6 Total Sugars (g) 35.4 Net Carbs (g) 59.2 Protein (g) 5.8 Sodium (mg) 343.1
Explore Bon AppétitCakeDessertBlackberryBerryFruitButtermilkCake FlourSummerEasySnackNut-FreeBaking