Blackberry Buttermilk Cake
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!
Servings: 10 servings
Equipment
- 9 inch spring form pan
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus extra for sprinkling
- 3 large eggs, at room temperature
- 1 Tbsp vanilla bean paste or extract, buy vanilla bean paste here
- 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 fresh blackberries, halved if large, about 2 heaped cups
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
Calories: 276 kcal · Carbohydrates: 38 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 90 mg · Potassium: 160 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 405 IU · Vitamin C: 23 mg · Calcium: 50 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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