Blackberry Buttermilk Cake
User Reviews
5
2 reviews
Excellent
Blackberry Buttermilk Cake
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Make your day sweeter with an easy one bowl blackberry buttermilk cake. Buttermilk and yogurt in the batter make this snack cake so soft and tender!
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Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus extra for sprinkling
- 3 egg at room temperature, large
- 1 Tbsp vanilla bean paste buy vanilla bean paste here, or vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup yogurt
- 1/4 cup buttermilk
- 1 1/2 cups all-purpose flour
- 14 ounces blackberries about 2 heaped cups, fresh, halved if large
Instructions
- Preheat oven to 350F and lightly spray your springform pan.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, scraping down the bowl between each egg. If your butter and eggs were at room temperature you should have a silky batter. Beat in the vanilla, the baking powder, and salt.
- With your mixer on low, blend in the yogurt, then half the flour. Blend in the buttermilk and then the final half of the flour. Mix until just combined, but don't over mix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar, about a tablespoon.
- Bake for 45-50 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on your oven and the pan you use, so use this as a guideline, but be vigilant and know that your cake may take more or less time. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. The cake can be served warm or at room temperature.
- Store leftover cake on the counter loosely covered with foil or under a cake dome. The cake can be frozen after it has completely cooled.
Notes
- The springform pan works well for this cake because it has high sides (there is a lot of batter) and it releases the cake easily for slicing and serving.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
90mg
(4%)
Potassium
160mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
405IU
(8%)
Vitamin C
23mg
(26%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 90mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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