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Bon Appétit

Blackberry Buttermilk Cake

3.5

(68)

Image may contain Food Plant and Produce

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

Recipe information

  • 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)

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
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Reviews (68)

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  • cake pan type was not given...overflowed when regular 9" pan used. it is rating it a 5 star when I actually gave it 1 star. not allowing me to change it

    • ek

    • 3/21/2021

  • The cake turned out amazing like the crumb was perfect but it was on the sweeter side for me, going to reduce the sugar.

    • Anonymous

    • Chicago

    • 5/13/2020

  • Have not cut into it yet but it smells FABULOUS. I read the review below mine though and noted that theirs spilled over. I don't have a springform pan so I split this recipe between two 8 inch cake pans. Baked it for 35 minutes, and they seem absolutely perfect! So shoutout person below me lol

    • Jennyfromtheblock

    • OHIO

    • 4/29/2020

  • Cake itself is great. However, recipe does not specify the type of pan that should be used. It seem like from the later description about removing pan sides and bottom, that it's supposed to be a springform pan? I initially used a regular cake pan and it overflowed, but a springform usually has higher sides. So please specify the type of pan to be used. Thank you!

    • casado317

    • los angeles

    • 4/23/2020