With the addition of buttermilk and blackberries, the cake is exceptionally moist and flavorful. This is a simple recipe for baking!
This buttermilk cake with blackberries is the latest in a string of cakes I’ve made recently.
As the days become shorter, baking is especially enjoyable in the fall.
The best way for me to relax and catch up on my reading is with a slice of cake baked at home and a cup of tea or coffee.
Raising raisin butter cake, marble cake, pound cake, and the ever-popular madeleine are also among my favorites, and for the first time in my life, I’ve come across buttermilk as an ingredient. So I used it for the first in the kitchen.
Buttermilk is the liquid that remains after the butter has been churned, and it is used to make bread. However, the buttermilk that we buy at the supermarket is cultured buttermilk, which is made by adding a bacteria culture to low-fat or skim milk (which has no fat).
Baked goods like cakes are made moist and creamy with the help of buttermilk, which is also low in fat.
Buttermilk is a common ingredient in fried chicken in the United States, particularly in the South, where it adds moisture and juiciness to the meat.
Anyway, I was really pleased with the results of my first attempt at making buttermilk. We devoured this rich and flavorful blackberry buttermilk cake in a single sitting.
Plus, a serving of blackberries provides a substantial amount of nourishment and vitamin C.
It’s ideal to serve cakes made with buttermilk the same day they’re baked.
Keeping it overnight is an option. However, mold may grow on the cake if it is kept out at room temperature for more than two days.
So, don’t store this cake in the fridge for more than a week.
This buttermilk cake with blackberries is delicious, and I’m sure it won’t last long if you give it a try!
Each serving in this recipe has just 320 calories.
- 60 g of softened and unsalted butter
- 1 large egg
- 1 cup of all-purpose flour
- 1 ¼ cup of blackberries
- ½ cup of buttermilk
- 2/3 cup of sugar
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of salt
- Whipped cream
- 1 teaspoon of vanilla extract
- Start by putting a 400°F degree oven on to heat up.
- Make a 9″ round pan on the parchment paper and butter the pan.
- Add the baking powder, flour, baking soda, and salt to a bowl and sift them together. Place the bowl in a safe place.
- Beat the 2/3 cup sugar and the butter with an electric mixer until light and creamy. Add the vanilla essence to the mixture and mix well with the egg.
- Reduce the speed of the mixer to a low setting.
- In three batches, alternately add the buttermilk and the dry ingredients, finishing with the dry ingredients. Make sure you don’t beat up too much.
- After you’ve turned off the mixer, carefully fold the dry ingredients together with a spatula until they’re barely combined.
- Pour the mixture into the 9″ pan. Use the spatula to smooth the surface.
- Sprinkle the blackberries on top and gently push them into the batter. Over the top, add the 1 1/2 tablespoons of sugar that’s left.
- 30-35 minutes of baking time should be enough time to achieve a new cake tester.
- Exit the oven and remove your pan. Allow it to cool for ten minutes on a wire rack before serving. Then, using a wire rack, let the cake cool completely, turning it right side up as you go. Serve with whipped cream if desired.