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 cakier 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 longer.
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
- 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 degrees for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or it 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.
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?