I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.
This cake is made in a bundt pan and is topped with a creamy buttermilk glaze. It’s not as dense as a pound cake—it’s a little lighter and cake-ier but the blackberries give it a nice moistness. It’s not overly sweet, which makes it great for a summer breakfast or brunch—it’s kind of like a coffee cake in bundt cake form. 🙂 It rises very nicely and you’ll definitely want to put the Buttermilk Glaze on this!
So keep it in mind for blackberry season! I’ve only made this cake with fresh blackberries—if you want to try substituting frozen berries, your baking time will probably be a little longer.
Blackberry Buttermilk Cake
BLACKBERRY BUTTERMILK CAKE by NancyC
Makes one 10-inch bundt cake
2 cups sugar
1 cup butter, softened
4 eggs
4 3/4 cups all-purpose unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
3 cups fresh blackberries
BUTTERMILK GLAZE:
1 1/2 cups powdered sugar
2 1/2 Tablespoons buttermilk
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside.
Cream sugar and butter in large bowl, blending until light and fluffy. Add eggs, one at a time, beating after each addition; set aside.
In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In small bowl, combine buttermilk and vanilla. Add buttermilk mixture and flour mixture alternately to creamed mixture in large bowl, beating after each addition. Fold in fresh or frozen berries.
Spoon and spread the thick batter evenly in your prepared 10-inch bundt pan and bake at 350˚F for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake, or cake will be a little dry).
Cool in pan 10 minutes. Invert cake onto wire rack to cool completely.
While cake is cooling, you can make the glaze—combine powdered sugar and buttermilk in a small bowl; blend well and drizzle over cooled cake.
Recipe from NancyC | nancy-c.com
I’ve stored leftovers of this cake in the refrigerator for several days and I think it actually tastes better when it sits in the fridge a day or two! Not sure why—some recipes are just like that, I guess. But that may be helpful for you to know if you need a cake recipe that can be made ahead of time.
I love picking and using fresh berries in my summer baking! Have you done any berry-picking this summer?
Sharing at Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.
35 responses to “Blackberry Buttermilk Cake”
I have to make this.
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Hope you enjoy the cake! 🙂
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I love this cake! It looks so delicious 😀 The photographs look beautiful!
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Thank you, Sarah!
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Love this beautiful cake!! Especially the glazing, sounds really delicious and I bet it was really fruit and moist inside – a perfect cake! In love with your photos as always! Thanks for sharing!
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Thanks, and you’re welcome, Sylvia! 🙂
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Wow! This cake looks gorgeous – and I bet it was delicious too 🙂
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I shared the cake with my co-workers, and everyone said they liked it! They always give me such nice feedback! 🙂
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May I say that this cake is seems not only tasty but it looks even elegant? The buttermilk glaze gives it a very specula touch!
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Thank you! Yes, the glaze does make it more special!
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Nothing like fresh picked blackberries and your cake is gorgeous. I love using buttermilk or yogurt in cakes. Did you use full fat buttermilk?
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Thank you! I used low-fat buttermilk, but you could use the full fat if you wanted!
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Perfect timing on this recipe. Having a few people over tomorrow and this sounds perfectly delicious
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I’m glad I posted it in time for you to try it out this holiday weekend! 🙂
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I love all of your blackberry ideas, it’s so much fun eating with the seasons!
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Thanks, Maris! Yes, I’m kind of in blackberry mode right now! 🙂
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Oh my…this cake looks soooo good!!! Thank you for sharing it at my Show and Share Party…happy to have you here.
Blessings,
Linda
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Thank you, Linda, and thanks so much for hosting the party! 🙂
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Ooh, another great blackberry recipe! Thanks, Nancy! 😀
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Beautiful! Thank you for sharing today at the Wonderful Wednesday Blog Hop. Sharing on all social media!
Blessings,
Shari
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This is my favorite kind of cake, and I just happen to have blackberry phone handy.
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Having a blackberry phone never hurts! 🙂
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I’m laughing at how poorly an iPad spells. Hope you know io meant blackberries.
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That’s what I thought! 🙂
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Oh. My. Yumminess! Thanks so much for linking over to my Wonderful Wednesday Blog Hop….already shared & getting reading to Pin =)
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Thank you, Marcy! 🙂
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This really, really looks delicious. I love the idea of buttermilk in the icing! thanks for sharing 🙂
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You’re welcome! 🙂
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Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
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Just made your cake! I substituted strawberries for the blackberries and it’s wonderful!! Thank you for sharing. 🙂
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That’s great to hear–thanks for letting me know, Stacey! 🙂
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That cake looks amazing! Pinned.
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Thanks so much! 🙂
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Love this cake. It looks delicious. Pinned & tweeted. Thank you for sharing with @omhgww. See you next week.
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Thanks Clearissa! 🙂
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