Dani Lieberman


Blackberry Buttermilk Cake

Photo by JamieHaxby/iStock / Getty Images

Blackberry Buttermilk Cake


3/4 c (1 1/2 sticks) unsalted butter, room temperature
2 1/3 c cake flour (sifted, then measured)
2 1/2 c (10 ounces) fresh blackberries
1/4 c plus 1 1/3 c sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 large eggs, room temperature
2 tsp vanilla extract
1 c well-shaken buttermilk


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 (on top of the parchment) and sprinkle evenly with 1/4 cup of sugar.

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.

Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour. 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. Invert cake onto rack and remove pan, peel off parchment. Dust top generously with powdered sugar and let cool completely.

Adapted from Bon Appetit