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blackberry buttermilk cake

(1 rating)
phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

My grandmother passed on this receipe to my mother, my mother to me. I followed all the ingredients but I baked it in a 9 in. springform and I took it out of the oven after 50 min but I think it may have been done at 45 min. It was delish, I can't tell you if it was good the next day because it was gone so soon after it was baked!

►
(1 rating)
yield 8 -10

Ingredients For blackberry buttermilk cake

  • 3/4 c
    unsalted butter, room temperature, plus more for pan and parchment
  • 2 1/3 c
    cake flour (sifted, then measured) plus more for pan
  • 2 1/2 c
    fresh blackberries
  • 1/4 c
    plus 1 1/3 cups sugar
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1/2 tsp
    baking soda
  • 3 lg
    eggs, room temperature
  • 2 tsp
    vanilla extract
  • 1 1/2 tsp
    finely grated orange zest
  • 1 c
    well-shaken buttermilk
  • powdered sugar (for dusting)

How To Make blackberry buttermilk cake

  • 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.
  • 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.
  • 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
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